Ravioli with tomatoes, asparagus and garlic is my kind of weeknight shortcut: it feels like a classic pasta primavera, but it comes together fast with store-bought ravioli and a few fresh ingredients. Instead of building a heavy cream sauce, everything gets tossed in a buttery garlic herb coating with balsamic, so it tastes bright, rich, and a little more modern.
This is the kind of dish I reach for in spring and early summer, when asparagus and tomatoes actually taste like something. It’s familiar enough for picky eaters, but the toasted walnuts and balsamic give it just enough of a twist that it feels special enough for guests. You still get that cozy, cheesy comfort from the four cheese ravioli, but the vegetables keep it from feeling heavy.
If you like to entertain without being stuck in the kitchen, this recipe earns its spot. The ravioli cooks in minutes, the vegetables sauté quickly in one skillet, and you can have everything on the table in under half an hour. It scales easily, looks colorful on a big platter, and doesn’t require any hard-to-find ingredients. I’ll often toast the walnuts ahead, chop the herbs earlier in the day, and then just pull everything together right before people arrive.
Easy & Delicious: Ravioli With Tomatoes, Asparagus and Garlic
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Servings: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Gathering Your Ingredients
- 1 (20 oz) package refrigerated four cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus, woody ends trimmed, chopped into 2-inch pieces
- 1 (10.5 oz) package grape tomatoes, halved
- 3 garlic cloves, minced (about 1 Tbsp)
- 1 Tbsp balsamic vinegar
- 2/3 cup walnuts, chopped and toasted
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- Salt and freshly ground black pepper, to taste
- 1/3 cup shredded parmesan cheese
The Method
- Bring a large pot of well-salted water to a boil. Add the four cheese ravioli and cook according to the package directions until just tender. Don’t overcook here — they should be soft but still hold their shape. Reserve a small cup of pasta water if you like a looser sauce, then drain.
- While the water heats and the ravioli cooks, place a large skillet over medium-high heat. Add the olive oil and butter. Let the butter fully melt and start to foam slightly — this means it’s hot enough for the vegetables.
- Add the asparagus pieces to the skillet and cook, stirring occasionally, until bright green and just tender, about 4 minutes. You want a slight bite left so they don’t go mushy when tossed with the pasta.
- Add the halved grape tomatoes and minced garlic to the skillet. Sauté for about 1 minute, just until the garlic is fragrant and the tomatoes begin to soften. Pour in the balsamic vinegar and toss to coat, letting it bubble for 20–30 seconds to mellow the acidity.
- Transfer the drained ravioli to a large serving bowl or shallow platter. If they’re sticking, you can drizzle in a teaspoon of olive oil or a splash of the reserved pasta water to loosen them.
- Tip the warm asparagus and tomato mixture over the ravioli. Add the toasted walnuts, minced basil, and minced parsley. Season generously with salt and freshly ground black pepper, then gently toss with a large spoon or tongs so you don’t tear the ravioli. Everything should be lightly coated in the buttery balsamic juices.
- Sprinkle the shredded parmesan cheese evenly over the top and give it one last gentle toss, or leave it scattered over the surface for a nicer presentation. Serve warm, straight from the bowl or platter.
Toasting the Walnuts
Toasted walnuts make a big difference in this ravioli with tomatoes, asparagus and garlic, so don’t skip this step. You can toast them in a dry skillet over medium heat for 4–6 minutes, stirring often, until they’re a deeper golden color and smell nutty. Pull them off the heat as soon as you see a few darker spots; nuts can go from toasty to burnt quickly. Let them cool before chopping so they stay crunchy instead of turning oily. For entertaining, toast a larger batch and keep them in an airtight container for up to a week — then you can sprinkle them over salads, roasted vegetables, or other pasta dishes to add easy texture and flavor.
Best Ravioli Swaps
If you can’t find four cheese ravioli, there are plenty of good options that still work with the tomatoes, asparagus and garlic. Spinach and ricotta ravioli is an easy swap and keeps the dish on the lighter side. Mushroom ravioli gives a deeper, earthier flavor that pairs nicely with the toasted walnuts. For larger gatherings, I like using smaller raviolini or mini cheese tortellini — they’re easier to scoop and serve from a big platter. Just remember to adjust the cooking time based on the package so the pasta doesn’t overcook. You can even mix two types of stuffed pasta for variety, which looks great on a buffet.
Frequent Asked Questions:
Can I make this ahead for a dinner party without overcooking the ravioli?
You can partially prep this dish ahead. Toast the walnuts, chop the herbs, and trim the asparagus earlier in the day. Cook the ravioli slightly under the package time, toss with a bit of oil, and cool on a tray so they don’t stick. Right before serving, quickly rewarm the ravioli in a skillet with a splash of water or broth, then add the hot asparagus, tomato, and garlic mixture. Avoid reheating for more than a few minutes or the ravioli can break apart.
How can I keep the vegetables from turning soggy if I’m cooking for a crowd?
For larger batches, the main risk is overcrowding the pan, which causes the asparagus and tomatoes to steam instead of sauté. To avoid this, cook the vegetables in two or three batches over medium-high heat so they stay bright and slightly crisp. Combine them at the end with the balsamic and garlic. If you need to hold them briefly, keep them in a warm (200°F) oven uncovered so they don’t steam. Add them to the ravioli just before serving to keep the texture fresh.
Ravioli with Tomatoes, Asparagus and Garlic
Equipment
- large pot
- large skillet
- Colander
- Large serving bowl
Ingredients
- 1 20 oz package refrigerated four cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus woody ends trimmed, chopped into 2-inch pieces
- 1 10.5 oz package grape tomatoes halved
- 3 cloves garlic minced (about 1 Tbsp)
- 1 Tbsp balsamic vinegar
- 2/3 cup Fisher walnuts chopped and toasted
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- salt to taste
- black pepper to taste
- 1/3 cup shredded Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to the package directions until tender; drain and set aside.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat until the butter has melted and the pan is hot.
- Add the asparagus pieces to the skillet and sauté for about 4 minutes, or until they are tender-crisp.
- Stir in the halved tomatoes and minced garlic and cook another minute until the tomatoes soften and the garlic becomes fragrant. Finish by adding the balsamic vinegar and stirring to combine, then remove from heat.
- Transfer the drained ravioli to a large serving bowl.
- Add the asparagus and tomato mixture to the bowl with the pasta. Fold in the toasted walnuts, basil, and parsley. Season with salt and pepper to taste and toss gently to combine.
- Sprinkle the shredded Parmesan over the ravioli and serve immediately while warm.
