Let Me Tell You About This Ravioli Dish…
Alright, so you know those nights when you just want a big bowl of something warm that looks a bit fancy, but you’re not in the mood for a kitchen marathon? That’s totally the story with this ravioli with tomatoes, asparagus, garlic, and herbs. I first threw this together on an accidental Tuesday (you know, one of those weeks that just drags on), and honestly, it started because I had a package of ravioli that was almost out of date—classic me. My dog kept giving me The Look, too, probably because the kitchen smelled so good. Anyway, this became one of my favorite dinners to make when I want to eat veggies but also feel a little bit indulgent. Also, quick tangent: if you’ve ever dropped asparagus on the floor, you know how fast dogs can move. Just saying.
Why I Keep Coming Back To This
I make this when I want dinner that’s fresh but still has that cozy, cheesy thing going on (especially in spring, when asparagus is actually cheap here). My family goes a bit nuts for it—though my partner claims it’s all about the garlicky sauce; I suspect it’s the cheese. This meal is also a lifesaver when I’ve had a rough day and can’t be bothered with complicated stuff. Actually, the hardest part is not accidentally eating half the tomatoes before they hit the pan. And, not to sound dramatic, but the aroma makes my whole flat smell like the sort of place that probably has fresh bread on the counter even if it absolutely doesn’t.
The Ingredients (And a Few Shortcuts)
- 1 package fresh ravioli (cheese or spinach works, though I sometimes use frozen if that’s what I find. My grandmother swore by Rana, but honestly, most brands do)
- 1 bunch asparagus (about 10-12 stalks); if asparagus is pricey, green beans are a decent swap. Not perfect, but passable.
- 1 punnet cherry or grape tomatoes (about 250g, or just a big handful—I never measure this bit)
- 2-3 big cloves of garlic, thinly sliced; sometimes I use the pre-chopped from a jar when I’m feeling lazy
- 2 tbsp olive oil, but I’ve totally used butter in a pinch (okay, more than a pinch)
- Handful of fresh basil and/or parsley (I once used mint by accident—not bad, but a bit weird)
- Salt and pepper to taste
- Zest of half a lemon—optional, but it does perk things up
- Grated parmesan, for serving (or any hard cheese you have lurking in the fridge)
Here’s How I Make It (Don’t Stress If It Gets Messy)
- First, bring a big pot of salted water to a boil for the ravioli. You know the drill. But don’t add the ravioli quite yet.
- Meanwhile, snap the woody ends off the asparagus (they kind of tell you where to break—nature’s magic), then slice into bite-sized pieces.
- Heat the olive oil in a large pan over medium. Toss in the garlic, let it sizzle for maybe a minute—don’t let it burn, or you’ll be sad (and have to start over, which I’ve totally done).
- Throw in the tomatoes. Let them blister and go all juicy, about 5 minutes. Use a wooden spoon to squish a few—this is where I usually sneak a taste and end up burning my tongue, so maybe let them cool a bit first.
- Add the asparagus pieces. Give it all a good stir, add a decent pinch of salt and pepper, and cook until the asparagus is just tender yet still snappy—about 3 minutes. Don’t panic if the tomatoes look soupy at this stage—it sorts itself out.
- Now, drop the ravioli in the boiling water. Fresh ones cook fast—like, 3 minutes or so. Go by the package (unless you ignore instructions like I do).
- Once the ravioli are floating, scoop them right into the pan with the veggies (I use a slotted spoon, but I’ve been known to just drain and dump—no judgment).
- Add a splash of pasta water if things look dry. Toss gently so you don’t break the ravioli, and stir in the lemon zest and herbs.
- Taste for seasoning (I always add more pepper—it’s a habit). Plate it up, shower with parmesan, and you’re done. Easy as pie. Actually, easier than pie, since I never get pie crusts right.
Stuff I’ve Learned (Probably the Hard Way)
- If you overcook the asparagus, it goes a bit mushy, but honestly, nobody’s ever complained (or noticed, really).
- The tomatoes can burn fast if you walk away to answer the door—so don’t. Or just use your phone to ignore calls for 10 minutes.
- Don’t skip the herbs at the end, unless you have to. Actually, on second thought, a sprinkle of dried oregano works in a pinch.
Variations I’ve Tried (The Good, The Odd, and The Oops)
- Added cooked chicken for protein—pretty decent if you want to bulk it up.
- Used sun-dried tomatoes instead of fresh—more intense flavor, but a bit chewier (my brother liked it, I was on the fence).
- Tried swapping asparagus for zucchini. Not bad, but kinda bland unless you add extra garlic. Once I tried broccoli and, well, let’s just say I won’t do that again.
Gear You’ll Need (Or Not)
You don’t need anything fancy—a big pan, a big pot, a spoon. I have one of those slotted spoons for fishing out the ravioli, but if you don’t, draining in a colander is totally fine. Don’t sweat the small stuff. If your pan is a bit too small, just work in batches or pile it up, cowboy style.
Storing Leftovers (If You Actually Have Any)
Technically, you can stick leftovers in an airtight container in the fridge for up to two days. But honestly, in my house, it never lasts more than a day. I think it actually tastes better the next day when the flavors kinda hang out together. If it’s a bit dry, just splash a little water before reheating.
How I Like To Serve It (And Family Quirks)
I usually scatter extra basil and a big old pile of parmesan on top—no skimping. Sometimes I serve it with crusty bread (especially if I’ve made Deb Perelman’s no-knead bread—it’s a winner). My aunt insists on a squeeze of lemon over hers, which is actually pretty nice.
Things I’ve Messed Up (So You Don’t Have To)
- I once tried to rush the tomatoes on high heat and they just went weirdly bitter. So, let them cook low and slow; trust me, it’s worth it.
- Don’t forget to salt your pasta water. I did once—it was just bland, kind of like eating a warm handshake.
- I’ve also overloaded the pan before and ended up with more of a veggie mush than a sauce. Less is more here, honestly.
Real-Life FAQ (AKA, What People Ask Me…)
- Can I use frozen ravioli? Absolutely! Just cook it a minute or two longer. Sometimes the filling leaks a bit, but eh, still tasty.
- What if I can’t find asparagus? Use green beans, maybe even peas. Or just skip it, add a handful of spinach at the end to wilt—it’s fine.
- Is this good for meal prep? Honestly, it’s best fresh, but I’ve packed it for lunch and it holds up. Just don’t freeze it; the texture gets weird, trust me.
- What wine goes with this? I like a cold glass of sauvignon blanc, but any crisp white will do. Or, well, whatever’s open.
- Can I make it vegan? Sure! Just use vegan ravioli (Whole Foods has a good one), skip the cheese, and add a sprinkle of vegan parmesan—I promise you’ll barely miss the real stuff.
Oh, and before I forget: if you’re as obsessed with simple pasta ideas as I am, Half Baked Harvest has loads of inspiration. This dish, though, will always be my slightly messy, reliably tasty favorite—typos, dog hair, and all!
Ingredients
- 1 pound cheese ravioli (fresh or frozen)
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
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1Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Drain and set aside.
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2While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
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3Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
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4Stir in the cherry tomatoes and cook for another 4-5 minutes, until the tomatoes start to soften and release their juices.
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5Add the cooked ravioli to the skillet along with the chopped basil and parsley. Toss everything gently to combine. Season with salt and black pepper to taste.
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6Serve the ravioli warm, topped with grated Parmesan cheese and extra fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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