Tomatoes Asparagus Ravioli

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Absolutely! Here’s a detailed, long-form recipe for Tomatoes & Asparagus Ravioli — a flavorful, seasonal pasta dish featuring cheese ravioli, roasted tomatoes, tender asparagus, and a light, garlicky butter sauce. It’s elegant enough for company but simple enough for a weeknight dinner.

Tomatoes & Asparagus Ravioli

Servings: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

For the vegetables:

  • 1 pint cherry or grape tomatoes (about 2 cups), halved
  • 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 1½-inch pieces
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • ½ teaspoon dried Italian herbs (optional)
  • 2 cloves garlic, minced

For the ravioli and sauce:

  • 1 (20- to 24-ounce) package refrigerated cheese ravioli (or your favorite kind)
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2–3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ¼ cup grated Parmesan cheese (plus more for serving)
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh basil or parsley (for garnish)

Instructions

1. 

Roast the Tomatoes and Asparagus

  1. Preheat your oven to 425°F (220°C).
  2. On a large rimmed baking sheet, combine halved tomatoes and asparagus pieces.
  3. Drizzle with olive oil, sprinkle with salt, pepper, and Italian herbs, then toss to coat.
  4. Scatter the minced garlic over the vegetables.
  5. Roast for 15–18 minutes, stirring once halfway through, until tomatoes are soft and slightly blistered and asparagus is tender with crispy tips.
  6. Set aside when done.

2. 

Cook the Ravioli

  1. Bring a large pot of salted water to a gentle boil.
  2. Add ravioli and cook according to package instructions (usually 3–5 minutes for fresh/refrigerated ravioli), until they float and are tender.
  3. Carefully reserve ½ cup of pasta water, then drain the ravioli.

3. 

Prepare the Garlic Butter Sauce

  1. In a large skillet or sauté pan, melt butter and olive oil over medium heat.
  2. Add minced garlic and red pepper flakes, sauté for 1–2 minutes until fragrant (do not brown the garlic).
  3. Add lemon zest and juice. Stir to combine.
  4. Add the roasted tomatoes and asparagus to the pan. Stir gently.
  5. Add the drained ravioli to the skillet. Gently toss everything together.
  6. If the sauce seems dry, stir in a few tablespoons of the reserved pasta water to loosen it up and help coat the ravioli.

4. 

Finish and Serve

  1. Sprinkle grated Parmesan cheese over the dish and stir gently until melted into the sauce.
  2. Taste and season with additional salt, pepper, or lemon juice as desired.
  3. Garnish with chopped fresh basil or parsley.
  4. Serve immediately, with extra Parmesan on the side.

Tips & Variations

  • Make it creamy: Stir in ¼ cup of heavy cream or a dollop of mascarpone before adding the ravioli.
  • Use flavored ravioli: Spinach & ricotta or mushroom ravioli work beautifully with the vegetables.
  • Add protein: Toss in cooked chicken, shrimp, or crispy pancetta for a heartier dish.
  • Add nuts: Toasted pine nuts or walnuts sprinkled on top add crunch and richness.
  • Make it vegan: Use vegan ravioli and substitute olive oil for butter, and nutritional yeast for Parmesan.

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