Ravioli with Tomatoes Asparagus Garlic and Herbs

This ravioli with tomatoes, asparagus, garlic, and herbs is the perfect spring dinner that combines tender pasta with fresh vegetables and vibrant flavors. The dish comes together in less than 30 minutes but tastes like something you'd order at an upscale Italian restaurant.

This recipe became my go-to when entertaining guests who appreciate good food without hours of preparation. The first time I made it for my in-laws, they couldn't believe something so flavorful came together so quickly.

Ingredients

• Four cheese ravioli: Provides a rich, creamy base that pairs beautifully with the vegetables
• Olive oil and butter: Create the perfect sautéing medium with complementary flavors
• Thin asparagus: Offers a tender spring vegetable that cooks quickly
• Grape tomatoes: Add juicy bursts of flavor and beautiful color contrast
• Fresh garlic: Delivers aromatic depth that store-bought alternatives cannot match
• Balsamic vinegar: Introduces a sweet tangy note that balances the rich cheese
• Toasted walnuts: Contribute essential crunch and nutty undertones
• Fresh basil and parsley: Brighten the entire dish with herbaceous notes
• Parmesan cheese: Finishes everything with salty umami depth

Step-by-Step Instructions

Pasta Preparation:

Cook the ravioli according to package instructions in generously salted water until they float to the top and are tender but still slightly firm. Fresh ravioli typically takes only 4 to 5 minutes so watch carefully to avoid overcooking which can cause them to split open.

Create the Vegetable Base:

Heat olive oil and butter together in a large skillet over medium-high heat until the butter is completely melted and begins to foam slightly. The combination of fats creates a more complex flavor than either alone.

Asparagus Cooking:

Add the chopped asparagus to the hot skillet and sauté for approximately 4 minutes, stirring occasionally. Look for the asparagus to turn bright green and become tender but still maintain a slight crispness for the perfect texture.

Tomato and Garlic Addition:

Add halved grape tomatoes and minced garlic to the skillet with the asparagus. Sauté for just one minute more to warm the tomatoes and release the garlic fragrance without burning the garlic which would create bitterness.

Balsamic Finishing:

Toss in the balsamic vinegar and stir quickly to coat all vegetables. The vinegar will sizzle slightly and create an instant light sauce that coats the vegetables with tangy sweetness.

Final Assembly:

Drain the cooked ravioli thoroughly and transfer to a large serving bowl. Add the asparagus and tomato mixture, toasted walnuts, fresh basil, and parsley. Season generously with salt and freshly ground pepper to taste. Toss everything gently to avoid breaking the ravioli.

Cheese Garnish:

Sprinkle the parmesan cheese over the warm pasta mixture where it will slightly melt and integrate with the other flavors. Serve immediately while hot.

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The fresh herbs are truly the secret weapon in this recipe. I grow basil and parsley in my kitchen windowsill year-round specifically for dishes like this where the brightness of just-picked herbs makes all the difference. The aroma that fills the kitchen when you add them to the warm pasta is simply intoxicating.

Make-Ahead Options

This dish is best enjoyed immediately after preparation, but you can prep components ahead of time to streamline the cooking process. Trim and chop asparagus, halve tomatoes, and mince herbs and garlic up to a day in advance. Store everything separately in airtight containers in the refrigerator. When ready to cook, the actual assembly will take less than 15 minutes.

Perfect Ingredient Swaps

The beauty of this recipe lies in its adaptability. No asparagus? Substitute green beans, broccoli, or zucchini. Walnuts can be replaced with pine nuts or almonds for different flavor profiles. If you prefer a different ravioli filling, mushroom or spinach varieties work beautifully. For those avoiding dairy, many stores now carry excellent plant-based ravioli options that pair well with this preparation.

Seasonal Variations

Spring calls for asparagus and baby peas, summer welcomes zucchini and yellow squash, fall embraces butternut squash and sage, while winter works wonderfully with hearty greens like kale. The core technique remains the same regardless of which seasonal vegetables you incorporate, making this a recipe you can enjoy year-round with whatever looks freshest at your market.

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This dish is a seamless blend of flavors and textures that will elevate any dining occasion.

Frequently Asked Questions

→ Can I use frozen ravioli for this dish?

Yes, you can use frozen ravioli. Ensure you cook it according to the package instructions before adding it to the dish.

→ Can I substitute a different vegetable for asparagus?

Absolutely! Broccoli, green beans, or zucchini are great alternatives to asparagus.

→ How do I toast walnuts for this recipe?

Place the walnuts in a dry skillet over medium heat and toast until golden and fragrant, stirring occasionally, about 3-4 minutes.

→ What can I use instead of balsamic vinegar?

Red wine vinegar or a squeeze of fresh lemon juice can be used as a substitute for balsamic vinegar.

→ Can I make this dish ahead of time?

While it's best served fresh, you can prepare the components in advance and reheat gently on the stovetop before serving.