Kitchen notes · a little help before you start
Ravioli with Tomatoes Asparagus Garlic and Herbs
Cheese ravioli with asparagus and tomatoes makes an inviting bowl, with garlic butter catching around each little pasta pillow. Walnuts give it a welcome crunch, and fresh herbs brighten the finish. A forkful with some asparagus alongside shows how well the soft and crisp textures fit together.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Tender asparagus first
Saute the asparagus until tender before adding the tomatoes and garlic for their shorter cook.
2. Drain before tossing
Drain the cooked ravioli before transferring it to the serving bowl with the vegetables.
3. Gentle final toss
Toss the ravioli with the asparagus mixture, nuts and herbs before sprinkling in Parmesan.
Get to know the ingredients
Asparagus
Trim the woody ends from thin asparagus and cut it into the specified pieces before sauteing.
Walnuts
Use chopped, toasted walnuts for the topping so their crunch is ready when you assemble.
Tomatoes
Halve the grape tomatoes before adding them to the tender asparagus with the minced garlic.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Ravioli with Tomatoes Asparagus Garlic and Herbs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parmesan at the finish
Sprinkle in the shredded Parmesan after tossing the pasta and vegetables, then serve the ravioli warm.
A little more help as you go
A little balsamic
Toss the balsamic vinegar into the vegetables after the tomatoes and garlic have briefly cooked.
Cook pasta alongside vegetables
Prepare the ravioli according to its package while the butter and oil heat for the vegetables.
A few questions you might have
Which ravioli is used?
Use refrigerated four cheese ravioli and follow its package cooking instructions before draining it.
Does the basil cook in the skillet?
The minced basil joins the serving bowl with the parsley and walnuts during the final toss.
Do I use butter or oil?
Use both: heat the olive oil and melt the butter together before adding asparagus.
When do I season the pasta?
Season with salt and pepper when tossing the ravioli with vegetables, walnuts and herbs.
Is the garlic cooked for as long as the asparagus?
No, the garlic goes in with the tomatoes after the asparagus has already become tender.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
