Fresh Spring Ravioli with Asparagus and Tomatoes
A vibrant, restaurant-quality pasta dish that comes together in just 25 minutes - perfect for showcasing beautiful spring vegetables!
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Servings: 4
Calories: 350kcal
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.
Nutrition
Calories: 350kcal