Dinner

Ravioli with Tomato and Asparagus in Lemon Herb Sauce Recipe

ByThomas Greene November 6, 2025November 6, 2025

Introduction

This ravioli dish combines tender cheese-filled pasta with fresh asparagus and juicy cherry tomatoes. It’s a vibrant and light meal perfect for spring or any time you crave fresh flavors in a comforting bowl.

The image shows a white bowl filled with a fresh pasta dish. The first layer consists of square ravioli with a light yellow color and slightly ruffled edges. Mixed in between are bright red cherry tomatoes, some whole and some cut in half, giving a juicy and glossy look. Green asparagus spears are scattered throughout the dish, adding a pop of green with a firm texture. The pasta and vegetables are coated in a light, glossy sauce with visible small pieces of chopped green herbs. Two fresh basil leaves sit on top as a garnish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 and freshly ground black pepper to taste
¼ cup chicken broth
1 tablespoon fresh lemon juice
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
¼ cup Parmesan cheese, freshly grated, plus extra for serving
1 package (20 oz) refrigerated cheese ravioli

Instructions

Step 1: Cook the ravioli according to the package directions until tender. Drain well and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add asparagus and cook for 4-5 minutes, stirring occasionally, until tender-crisp and bright green.
Step 3: Add cherry tomatoes and minced garlic to the skillet. Season with salt and pepper. Cook 2-3 minutes until tomatoes soften and release their juices.
Step 4: Pour in chicken broth and lemon juice. Bring to a gentle simmer and cook for about 2 minutes to blend the flavors.
Step 5: Gently add the cooked ravioli to the skillet. Toss carefully to coat the pasta with vegetables and sauce without breaking the ravioli.
Step 6: Stir in fresh basil, parsley, and grated Parmesan cheese. Cook 1-2 minutes until heated through and cheese melts slightly.
Step 7: Serve immediately while hot, with extra Parmesan cheese on the side if desired.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Try adding a pinch of red pepper flakes for a bit of heat.
Substitute fresh spinach for asparagus if you prefer a softer green vegetable.
Use gluten-free ravioli to accommodate dietary restrictions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth or water if the sauce seems dry.

How to Serve

The image shows a close-up view of a white bowl filled with a colorful pasta dish. The bottom layer consists of creamy yellow ravioli with crimped edges, giving a soft texture. Scattered among the ravioli are vibrant green asparagus stalks, cut into pieces, adding a crunchy texture. Bright red cherry tomatoes, some whole and shiny with a light glaze, are placed on top, mixed within the pasta and vegetables. Small green basil leaves and a sprinkling of black pepper and herbs are spread over everything, adding a fresh and seasoned look. The dish appears glossy with a light sauce coating all the ingredients, making them glisten nicely. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this recipe?

Yes, but fresh asparagus works best for texture and flavor. If using frozen, thaw and drain well before cooking to avoid excess moisture.

What can I substitute for fresh basil and parsley?

If fresh herbs aren’t available, you can use 1-2 teaspoons of dried basil and parsley, added earlier during the cooking process to allow flavors to develop.