5 Delicious Ravioli with tomatoes asparagus garlic and herbs

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If you’re anything like me, you’re always searching for that perfect balance of comfort food and fresh, vibrant ingredients. Ravioli with tomatoes, asparagus, garlic and herbs is that dish—and then some! Tender four cheese ravioli gets a gorgeous upgrade with sautéed veggies, fragrant herbs, and a buttery garlic sauce kissed with balsamic vinegar. It’s a recipe that’s as easy to whip up on a busy weeknight as it is impressive enough for guests.

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What Is Ravioli with Tomatoes, Asparagus, Garlic and Herbs?

This recipe is a fresh, flavorful spin on store-bought cheese ravioli. Instead of relying on a heavy red or cream sauce, we take a brighter route—sautéing asparagus and sweet grape tomatoes in olive oil and butter with plenty of garlic. A splash of balsamic adds tang, while toasted walnuts bring unexpected crunch. Everything is tossed together and finished with Parmesan and fresh herbs for a truly special pasta dinner.

Why You’ll Love This Ravioli Recipe

• Quick and easy: Ready in just 25 minutes from start to finish.

• Healthy-ish and hearty: Cheese ravioli keeps it filling, while the veggies and herbs bring in the freshness.

• Elegant enough for company: That glossy garlic herb butter sauce and those toasted walnuts? Total showstoppers.

• Customizable: You can easily switch out veggies or pasta types based on what you have.

What Does It Taste Like?

Imagine biting into a forkful of tender ravioli with creamy, cheesy filling, only to be met with the gentle snap of sautéed asparagus and the juicy burst of tomatoes. The buttery sauce coats everything with a rich garlic flavor, the balsamic adds brightness, and the herbs make it sing. Then you get that surprise crunch from toasted walnuts—anything but boring!!

Health Benefits in Every Bite

While rich and comforting, this recipe sneaks in a surprising number of nutrients:

• Asparagus: Packed with vitamins A, C, E, and K, and a good source of fiber.

• Tomatoes: High in antioxidants like lycopene.

• Walnuts: Heart-healthy fats and protein.

• Herbs: Natural anti-inflammatory and immune-boosting properties.

Ingredients You’ll Need

• 1 (20 oz) pkg. refrigerated four cheese ravioli

• 2 Tbsp olive oil

• 2 Tbsp butter

• 1 lb thin asparagus, woody ends trimmed, cut into 2-inch pieces

• 1 (10.5 oz) pkg. grape tomatoes, halved

• 3 garlic cloves, minced (about 1 Tbsp)

• 1 Tbsp balsamic vinegar

• 2/3 cup chopped and toasted walnuts (I use Fisher brand)

• 1/4 cup minced fresh basil

• 1/4 cup minced fresh parsley

• Salt and pepper, to taste

• 1/3 cup shredded parmesan cheese

Tools You’ll Need

• Large skillet

• Medium or large pot

• Colander

• Cutting board and knife

• Wooden spoon or spatula

• Measuring cups and spoons

Ingredient Swaps & Additions

I promised you versatile, and here’s proof!

• No ravioli? Try tortellini or gnocchi.

• Want to go nut-free? Toasted sunflower seeds or omit entirely.

• Add some protein: Grilled chicken or shrimp would pair beautifully.

• Change up the herbs: Fresh thyme or chives could be lovely additions.

• Make it spicy: A pinch of red pepper flakes goes a long way.

How to Make Ravioli with Tomatoes, Asparagus, Garlic and Herbs

Step 1: Cook the ravioli

Bring a pot of salted water to a boil. Cook the ravioli according to package instructions—usually about 4-5 minutes. Drain and transfer to a large serving bowl.

Step 2: Sauté the veggies

While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the chopped asparagus and cook until tender, about 4 minutes. Add the halved tomatoes and minced garlic, and sauté for 1 more minute.

Step 3: Add balsamic

Stir in the balsamic vinegar, letting it sizzle and coat the veggies.

Step 4: Toss it all together

Pour the asparagus-tomato mixture over the drained ravioli. Add toasted walnuts, chopped basil, and parsley. Season generously with salt and pepper.

Step 5: Finish with cheese

Sprinkle on the shredded Parmesan, toss gently, and serve warm. That smell when it hits the table? Incredible!!

What to Serve with This Dish

This dish is rich and satisfying on its own, but you can round it out with:

• A crisp green salad with lemon vinaigrette

• Garlic bread or focaccia

• A chilled glass of white wine (Sauvignon Blanc or Pinot Grigio)

Tips for Perfect Results

• Don’t overcook the ravioli: They can get mushy quickly.

• Toast the walnuts: Just a few minutes in a dry skillet until fragrant—worth it!

• Fresh herbs make a difference: Skip the dried substitutes here if possible.

• Add the balsamic off the heat: This keeps its tangy brightness intact.

Storage & Reheating

Got leftovers? Here’s how to keep them delicious:

• Refrigerate: Store in an airtight container for up to 3 days.

• Reheat: Microwave in 30-second bursts or rewarm in a skillet with a splash of water or broth.

 Not freezer-friendly—the ravioli texture doesn’t hold up well once thawed.

General Information

• Course: Main Course

• Cuisine: Italian-inspired

• Skill Level: Easy

• Servings: 6

• Total Time: 25 minutes

Frequently Asked Questions

 Can I use frozen ravioli instead of fresh?

Yes, you can! Just follow the cooking instructions on the frozen ravioli package. You may need to cook them a minute or two longer. Be sure to drain them well before tossing with the veggies and sauce.

 How can I make this recipe vegan?

It’s easy to adapt! Use vegan ravioli, swap the butter for your favorite plant-based option, and either omit the Parmesan or use a dairy-free alternative.

 Is this a gluten-free pasta dish?

It can be! Just be sure to choose gluten-free ravioli. The rest of the ingredients—veggies, herbs, walnuts—are naturally gluten-free.

 What can I substitute for walnuts?

Try pine nuts, slivered almonds, or roasted pumpkin seeds. All add great texture and toasty flavor!

 Can I add protein to make it more filling?

Absolutely! Grilled chicken, sautéed shrimp, or even crispy chickpeas would be great additions. This dish is super flexible.

 What other vegetables could I use?

Try zucchini, bell peppers, or even snap peas. It’s a great way to use what’s in season or in your fridge!

 Would lemon juice work instead of balsamic?

Yes! Lemon juice gives a brighter, citrusy lift—especially nice in summer. You can also try white wine vinegar for a more subtle acid.

 Can I freeze leftovers?

I don’t recommend freezing this one—ravioli and sautéed veggies tend to get mushy when thawed. It’s best enjoyed fresh or within 2–3 days from the fridge.

 Can I make it without cheese?

Definitely. Just skip the Parmesan at the end, and you’ll still have a flavorful and satisfying meal, especially with all those herbs and toasted nuts.

Final Thoughts

This ravioli with tomatoes, asparagus, garlic and herbs recipe is a weeknight hero and a dinner party star all in one. It’s the kind of dish that brings everyone to the table—and then brings them back for seconds. It’s warm, comforting, and just bursting with color and flavor.

Craving more veggie-packed pasta or fresh Mediterranean flavors? You’ll love these:

• Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce – A rich and silky cream sauce with a Mediterranean twist.

• Tuscan Artichoke Tomato Salad – Light, refreshing, and bursting with bold flavor.

• Mediterranean Chickpea Salad – Protein-packed and perfect for lunches or as a side dish.

Made this recipe? I’d love to see your creations!
Leave a review below or tag your photos on Pinterest at Pinterest.com/recipesbysylvia » – let’s share the deliciousness!

Nutrition Information (Per Serving)

• Calories: 525

• Fat: 29g

• Saturated Fat: 8g

• Cholesterol: 64mg

• Sodium: 712mg

• Potassium: 335mg

• Carbohydrates: 46g

• Fiber: 5g

• Sugar: 5g

• Protein: 12g

• Vitamin A: 1390 IU

• Vitamin C: 14.8mg

• Calcium: 128mg

• Iron: 12.2mg

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