This Fresh Spring Ravioli with Asparagus and Tomatoes is pure springtime on a plate – tender cheese ravioli tossed with crisp asparagus, sweet cherry tomatoes, and fresh herbs in a light, flavourful sauce. Ready in just 25 minutes, it’s the perfect weeknight dinner that looks and tastes restaurant-fancy!
When asparagus season hits, this is the dish I make on repeat. There’s something so satisfying about combining store-bought ravioli (no shame in shortcuts!) with gorgeous fresh vegetables to create something that looks like you’ve been cooking all day. The secret is in the timing and not overthinking it.
I first made this when unexpected guests turned up one spring evening and I needed something impressive fast. The combination of that bright green asparagus, juicy tomatoes, and fresh herbs created this beautiful, vibrant dish that had everyone asking for the recipe. The best part? It literally takes longer to explain than it does to make!
The key is getting that asparagus perfectly tender-crisp and letting those cherry tomatoes just start to release their juices without turning to mush. Add a splash of lemon and some good parmesan, and you’ve got a dish that tastes like pure sunshine.
Why You’ll Make This on Repeat
Super quick but looks impressive – 25 minutes from start to finish, but your dinner guests will think you’re a culinary genius!
Perfect for asparagus season – When those beautiful spring spears are at their peak, this recipe really lets them shine.
One-pan wonder – Everything comes together in one large skillet, which means minimal washing up. Always a win!
Endlessly adaptable – The basic technique works with whatever vegetables are looking good at the market.
Light but satisfying – You get that comfort food feeling without being too heavy, perfect for warmer weather.
Pantry-friendly base – With good ravioli and a few fresh vegetables, you can have an elegant meal any night of the week.
What You’ll Need
The beauty of this recipe is how a few simple, quality ingredients create something really special.
Cheese Ravioli – I use the refrigerated kind from the supermarket. No need to go fancy – a good quality store-bought version works brilliantly.
Fresh Asparagus – Look for bright green stalks with tight tips. Give them a little bend test – they should snap cleanly, not bend limply.
Cherry Tomatoes – The sweetest, ripest ones you can find. They’ll add lovely bursts of flavour and beautiful colour.
Fresh Garlic – Please use fresh, not the pre-minced stuff! It makes such a difference to the overall flavour.
Chicken Broth – Creates a light sauce base. You can absolutely use vegetable broth to keep it vegetarian.
Fresh Lemon Juice – This brightens everything up and balances the richness of the cheese. Fresh is so much better than bottled.
Fresh Herbs – Basil and parsley are my go-to, but use whatever looks good. Fresh is essential here – dried just won’t give you that bright, summery flavour.
Good Parmesan – Freshly grated from a block tastes so much better than the pre-grated stuff, but honestly, use what you have!
How To Make It
This comes together so quickly, you’ll want to have everything prepped before you start cooking.
Get the ravioli going – Cook according to package directions until al dente. Don’t overcook them as they’ll get a bit more cooking time in the pan. Drain well but don’t rinse.
Start with the asparagus – Heat olive oil in a large skillet and add your asparagus pieces. Cook for 4-5 minutes until they’re bright green with a bit of caramelization but still have some bite.
Add the tomatoes and garlic – Chuck in your halved cherry tomatoes and minced garlic. Season with salt and pepper and cook for 2-3 minutes until the tomatoes just start to soften and release their juices.
Create the sauce – Pour in the chicken broth and lemon juice. Let it bubble and simmer for about 2 minutes to create a light, flavourful sauce.
Bring it all together – Gently fold in your cooked ravioli, being careful not to break them. Toss everything together so each piece gets coated in that lovely sauce.
Finish with the fresh stuff – Stir in your chopped herbs and most of the parmesan. The residual heat will warm everything perfectly without cooking away those bright flavours.
Serve immediately – Top with extra parmesan and maybe a drizzle of good olive oil if you’re feeling fancy!
My Best Tips
Don’t overcook the asparagus – You want it tender-crisp, not mushy. It should still have a bit of bite and that gorgeous bright green colour.
Save some pasta water – Just in case your sauce gets too thick, a splash of starchy pasta water can bring it back to the perfect consistency.
Fresh herbs at the end – Adding them off the heat preserves their bright flavour and beautiful colour.
Quality matters – With so few ingredients, each one really counts. Get the best ravioli, freshest vegetables, and good parmesan you can.
Gentle with the ravioli – They’re delicate little things! Use a large spoon or spatula to fold them in carefully.
Serve immediately – This is best eaten right away while everything is hot and the flavours are bright and fresh.
Seasonal Swaps
Summer version – Swap asparagus for zucchini and add sweet corn kernels. Cherry tomatoes are perfect as is!
Autumn twist – Try butternut squash cubes and sage instead of basil. Maybe add some toasted pine nuts.
Winter comfort – Spinach and sun-dried tomatoes make this cozy and warming when fresh asparagus isn’t available.
Common Questions
Can I use frozen ravioli? Absolutely! Just cook according to package directions before adding to the skillet. It might take a minute or two longer.
What if I don’t have fresh herbs? Fresh really is best here, but in a pinch, use about a third of the amount in dried herbs. Add them with the garlic so they have time to bloom.
Can I make this ahead? This is really best served immediately, but you can prep all your vegetables earlier in the day. The sauce base can be made a few hours ahead and reheated.
How do I make it vegetarian? Simply swap the chicken broth for vegetable broth – easy as that!
What else can I serve with this? A simple green salad with lemon vinaigrette is perfect, or some crusty bread to soak up any extra sauce.
Storage and Leftovers
In the fridge – Leftovers keep for up to 2 days, but the ravioli will absorb some of the sauce and soften.
Reheating – Gentle heat is best – either in a pan with a splash of broth or carefully in the microwave.
Not great for freezing – The texture of the ravioli doesn’t hold up well to freezing once cooked.
More Quick Pasta Favourites
If you love easy pasta dishes that taste impressive, you’ll want to try some of my other go-to recipes!
Fresh Spring Ravioli with Asparagus and Tomatoes
Ingredients
- 1 package 20 oz refrigerated cheese ravioli
- 1 tablespoon olive oil
- 1 pound asparagus – ends trimmed cut into 5cm (2-inch) pieces
- 2 cups cherry tomatoes – halved
- 3 cloves garlic – minced
- Salt and pepper – to taste
- ¼ cup chicken broth or vegetable broth
- 1 tablespoon fresh lemon juice
- ¼ cup fresh basil – chopped
- ¼ cup fresh parsley – chopped
- ¼ cup grated Parmesan cheese – plus extra for serving
Instructions
- Cook ravioli – Prepare ravioli according to package directions until al dente. Drain well and set aside.
- Cook asparagus – Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4-5 minutes until tender-crisp and lightly caramelized.
- Add tomatoes and garlic – Add cherry tomatoes and minced garlic to the skillet. Season with salt and pepper. Cook for 2-3 minutes until tomatoes begin to soften and release their juices.
- Create the sauce – Pour in chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes, allowing flavours to meld.
- Combine with ravioli – Gently add cooked ravioli to the skillet and carefully toss to combine with vegetables and sauce.
- Finish with fresh elements – Remove from heat and stir in fresh basil, parsley, and Parmesan cheese. Toss gently until everything is well combined and heated through.
- Serve – Serve immediately, topped with additional Parmesan cheese and a drizzle of olive oil if desired.
Notes
- Asparagus timing: Cook until bright green and tender-crisp – it should still have some bite.
- Gentle handling: Be careful when folding in the ravioli to prevent breaking the delicate pasta.
- Fresh herbs: Add these at the end to preserve their bright colour and flavour.
- Pasta water: Reserve a little pasta cooking water in case you need to loosen the sauce.
- Vegetarian option: Simply use vegetable broth instead of chicken broth.
- Seasonal swaps: Try zucchini in summer, butternut squash in autumn, or spinach in winter.
- Quality matters: With so few ingredients, use the best ravioli and freshest vegetables you can find.
- Serve immediately: This dish is best enjoyed right away while everything is hot and fresh.
- Storage: Keeps in fridge for 2 days, but texture is best when freshly made.
