Can I use frozen ravioli instead of fresh?

Yes, you can use frozen ravioli. Just cook them according to the package instructions before adding them to the skillet with the vegetables and herbs.

What can I substitute for chicken broth?

You can substitute chicken broth with vegetable broth or a splash of white wine for a vegetarian or richer flavor alternative.

Can I add other vegetables to this ravioli dish?

Absolutely! You can add spinach, bell peppers, zucchini, or mushrooms to enhance flavor and nutrition.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth if needed.

Is this ravioli recipe vegetarian?

Yes, this recipe is vegetarian as long as you use cheese ravioli and substitute chicken broth with vegetable broth.

Ravioli with Tomatoes and Asparagus

Description

A fresh and flavorful pasta dish featuring cheese ravioli, cherry tomatoes, asparagus, garlic, and herbs, all tossed in a light lemon-garlic sauce. This easy one-skillet meal is perfect for a quick, healthy, and satisfying weeknight dinner.

Ingredients

Scale

1 tablespoon olive oil
1 pound asparagus, ends trimmed, cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and pepper to taste
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli

Instructions

Cook the cheese ravioli according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add asparagus and cook for 4–5 minutes until tender-crisp.
Add cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for 2–3 minutes until tomatoes begin to soften.
Pour in chicken broth and lemon juice. Simmer for 2 minutes to blend flavors.
Add cooked ravioli to the skillet and gently toss to coat in the sauce and vegetables.
Stir in fresh basil, parsley, and Parmesan cheese. Cook for 1–2 more minutes until everything is heated through.
Serve hot, topped with additional Parmesan cheese if desired.

Notes

Do not overcook the asparagus to maintain a nice crunch.
Use fresh, high-quality ingredients for the best flavor.
Add a pinch of red pepper flakes for extra heat.
Substitute vegetable broth or white wine for chicken broth if preferred.
Leftovers store well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 350 kcal
Sugar: 6 g
Sodium: 500 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 45 mg