Dinner

Ravioli with Cherry Tomatoes and Asparagus in a Lemon-Basil Sauce Recipe

ByRita Bennet January 4, 2026January 4, 2026

Introduction

This Ravioli with Tomatoes and Asparagus is a fresh and vibrant dish that celebrates spring flavors. Tender cheese ravioli combine with crisp asparagus, sweet cherry tomatoes, and fragrant herbs for a light yet satisfying meal.

The image shows a close-up of a white bowl filled with tortellini pasta, bright red cherry tomatoes, and green asparagus pieces. The tortellini are plump and smooth with a light yellow color, some showing folded edges. The cherry tomatoes are glossy and whole, scattered evenly around the bowl. The asparagus spears are slender and cooked, with a slight sheen. Green basil leaves and small chopped herbs are sprinkled on top and throughout the dish, while a light dressing or oil glistens over the food, adding shine. The bowl sits on a white marbled surface. 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 cheese 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 pieces and cook for 4–5 minutes, stirring occasionally, until tender-crisp and bright green.
Step 3: Add halved cherry tomatoes and minced garlic to the skillet. Season with salt and pepper, then cook for 2–3 minutes until tomatoes start to soften.
Step 4: Pour in chicken broth and fresh lemon juice. Bring to a gentle simmer and cook for about 2 minutes to meld flavors.

Step 5: Gently add cooked ravioli to the skillet and toss carefully to coat with vegetables and sauce without breaking the pasta.
Step 6: Stir in fresh basil, parsley, and grated Parmesan cheese. Cook for 1–2 minutes until heated through and cheese melts slightly into the sauce.
Step 7: Serve immediately while hot, with extra Parmesan cheese on the side for sprinkling.

Tips & Variations

Use vegetable broth instead of chicken broth for a vegetarian version.
Add a pinch of red pepper flakes for a subtle spicy kick.
Swap fresh herbs for dried if needed, but use half the amount for best flavor.

For extra richness, stir in a tablespoon of butter at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of broth or water if the sauce thickens too much during storage.

How to Serve

The image shows a close-up of a bowl filled with ravioli pasta, glossy and light yellow in color with ruffled edges, mixed with bright red cherry tomatoes and green asparagus pieces cut in halves or thirds. The dish is topped with small green basil leaves and sprinkled with black pepper and chopped herbs. The ingredients look shiny with a light sauce coating, creating a fresh and colorful appearance, all presented in a white bowl sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well; just adjust the cooking time according to package instructions and be sure to drain them well before adding to the skillet.

What can I substitute for fresh herbs if I don’t have any?

If you don’t have fresh basil and parsley, dried herbs can be used. Use about half the amount and add them earlier in the cooking process to help release their flavor.