This fresh and vibrant pasta dish brings together tender cheese-filled ravioli, crisp asparagus, and juicy cherry tomatoes in a light, flavorful sauce that highlights the best of spring produce. It feels elegant enough for guests yet simple enough for a weeknight meal, coming together quickly without sacrificing flavor or comfort.
Why You’ll Love This Recipe
This recipe is ready in about 25 minutes, making it ideal for busy days when you still want something homemade and satisfying.
It uses simple, fresh ingredients that come together to create bright, balanced flavors.
It feels special and restaurant-worthy while relying on convenient store-bought ravioli.
It works equally well for family dinners or casual entertaining.
It’s flexible and easy to adapt with other seasonal vegetables throughout the year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
¼ cup chicken broth
1 tablespoon fresh lemon juice
¼ cup fresh basil, finely chopped
¼ cup fresh parsley, finely chopped
¼ cup Parmesan cheese, freshly grated, plus extra for serving
1 package (20 ounces) refrigerated cheese ravioli
Directions
Bring a large pot of salted water to a boil and cook the cheese ravioli according to the package instructions until al dente. Drain well and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 4 to 5 minutes, stirring occasionally, until it turns bright green and remains tender-crisp.
Add the cherry tomatoes and minced garlic to the skillet. Season with salt and black pepper. Cook for 2 to 3 minutes, just until the tomatoes begin to soften and release their juices.
Pour in the chicken broth and lemon juice. Allow the mixture to simmer gently for about 2 minutes so the flavors meld into a light sauce.
Gently add the cooked ravioli to the skillet. Toss carefully to coat the pasta evenly with the vegetables and sauce, taking care not to break the ravioli.
Remove from heat and stir in the basil, parsley, and grated Parmesan cheese. Serve immediately with extra Parmesan on top if desired.
Substitute vegetable broth for the chicken broth to make the dish fully vegetarian.
Replace asparagus with green beans, snap peas, or broccoli florets when asparagus is out of season.
Use spinach and ricotta, mushroom, or butternut squash ravioli for a different flavor profile.
Add grilled chicken or sautéed shrimp for extra protein.
Finish with a pinch of red pepper flakes for gentle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of broth to loosen the sauce.
Avoid overheating, as the ravioli can become too soft and absorb excess liquid.
FAQs
Can I use frozen ravioli instead of refrigerated?
Yes, frozen ravioli works well. Cook it according to package directions before adding it to the sauce.
How do I know when the asparagus is cooked properly?
The asparagus should be bright green and tender with a slight crunch, not soft or mushy.
Can I make this dish vegetarian?
Yes, simply replace the chicken broth with vegetable broth.
What other vegetables can I use?
Zucchini, snap peas, green beans, or spinach are all excellent alternatives.
Is this recipe suitable for meal prep?
It can be prepared ahead, but it tastes best when enjoyed fresh. Store components separately if possible.
Can I add more sauce?
Yes, add a little extra broth or reserved pasta water to adjust the consistency.
Does lemon juice make the dish sour?
No, it adds brightness and balance without overpowering the other flavors.
What kind of Parmesan works best?
Freshly grated Parmesan from a block melts better and has a richer flavor.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended, but if needed, use about one-third the amount of dried herbs.
How can I keep the ravioli from breaking?
Handle gently when stirring and avoid overcooking both the pasta and the final dish.
Conclusion
This Spring Ravioli Garden Medley is a celebration of fresh ingredients and simple techniques that deliver impressive results. With its light sauce, colorful vegetables, and comforting ravioli, it’s a reliable go-to recipe that feels both elegant and approachable, perfect for showcasing seasonal produce in a satisfying homemade meal.
Spring Ravioli Garden Medley is a light and vibrant pasta dish combining cheese-filled ravioli with fresh asparagus, cherry tomatoes, and herbs in a simple lemon-garlic broth. It’s a perfect way to celebrate seasonal produce with minimal effort.
Ingredients
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chicken broth (or vegetable broth for vegetarian option)
1 tablespoon fresh lemon juice
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup Parmesan cheese, freshly grated, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli
Instructions
Bring a large pot of salted water to a boil and cook ravioli according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add asparagus and sauté for 4–5 minutes until bright green and tender-crisp.
Add cherry tomatoes and garlic. Season with salt and pepper. Cook for 2–3 minutes until tomatoes begin to soften.
Pour in chicken broth and lemon juice. Simmer for about 2 minutes to create a light sauce.
Add the cooked ravioli to the skillet. Gently toss to coat in the sauce and vegetables.
Remove from heat and stir in basil, parsley, and Parmesan cheese. Serve immediately with extra Parmesan if desired.
Notes
Use vegetable broth for a vegetarian version.
Swap asparagus with green beans or snap peas when out of season.
