Ravioli with Fresh Vegetables

This spring-inspired ravioli dish transforms simple ingredients into a restaurant-worthy meal that balances rich cheese-filled pasta with bright vegetables and herbs. Perfect for busy weeknights when you crave something fresh yet satisfying that doesn't require hours in the kitchen.

I created this recipe one April evening when my farmers market haul needed using and unexpected dinner guests arrived. The delightful combination of colors and bright flavors impressed everyone so much it became my go-to entertaining dish throughout spring and summer.

Ingredients

• Cheese ravioli: Forms the hearty base and saves you from making pasta from scratch. Choose refrigerated over frozen for the best texture.
• Asparagus: Provides the perfect spring flavor and slight crunch. Look for medium thickness stalks with tight closed tips.
• Cherry tomatoes: Offer bursts of sweetness that complement the savory pasta. Select ones that feel heavy for their size.
• Fresh garlic: Adds essential aromatic flavor that dried simply cannot match. Choose firm bulbs without any sprouting.
• Lemon juice: Brightens the entire dish and balances the richness of the ravioli filling.
• Fresh herbs: Bring vibrant color and flavor that takes this dish from good to memorable. Always use fresh rather than dried here.
• Parmesan cheese: Adds nutty depth and helps create a light sauce when it melts. Buy a block and grate it yourself for best flavor.
• Chicken broth: Forms a light sauce base. Use homemade if available or a good quality low sodium store-bought version.

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil. Add the ravioli and cook for exactly the time specified on the package usually 4 to 5 minutes. Stir gently once or twice to prevent sticking but avoid rough handling that could break the delicate pasta. They are done when they float to the surface. Reserve half a cup of pasta water before draining in case your sauce needs thinning later.

Prepare the vegetables:

While the pasta water heats heat a large skillet over medium high heat and add the olive oil. Once the oil shimmers add the asparagus pieces ensuring they are in a single layer. Let them cook undisturbed for about 2 minutes then toss and continue cooking until bright green and tender crisp about 3 more minutes. The goal is slightly softened but still with a pleasant bite.

Build the flavor base:

Add the halved cherry tomatoes and minced garlic to the hot skillet with the asparagus. Season generously with salt and freshly ground pepper. Allow the tomatoes to cook until they just begin to soften and release some juices about 2 to 3 minutes. The garlic should become fragrant but not brown which would create bitterness.

Create the sauce:

Pour the chicken broth and lemon juice into the skillet creating a light sauce base. Bring to a gentle simmer and allow to reduce slightly for about 2 minutes concentrating the flavors. This quick reduction creates a light sauce that will coat the pasta without drowning it.

Combine components:

Add the drained ravioli to the skillet with the vegetable mixture. Using a wooden spoon or silicone spatula gently fold everything together ensuring the ravioli gets coated with the sauce but remains intact. If the mixture seems dry add a splash of the reserved pasta water.

Finish with fresh elements:

Sprinkle the fresh basil parsley and Parmesan cheese over the ravioli mixture. Fold these ingredients in gently allowing the herbs to release their aroma and the cheese to melt slightly creating a cohesive dish. Allow everything to heat through for just 1 to 2 minutes the residual heat will wilt the herbs perfectly without making them lose their color.

The asparagus is truly the star ingredient in this springtime pasta. I discovered its perfect pairing with ravioli during a cooking class in northern Italy where the instructor insisted that simple seasonal vegetables always create the most memorable pasta dishes. My family particularly loves when the asparagus tips get slightly caramelized adding an almost nutty flavor to complement the cheese filling.

Seasonal Adaptations

This ravioli dish beautifully showcases asparagus during spring but easily transforms throughout the year. Summer calls for zucchini sweet corn and cherry tomatoes. Fall works wonderfully with butternut squash crispy sage and brown butter. Winter versions shine with roasted brussels sprouts pancetta and a touch of cream. The pasta base stays consistent while the vegetables and herbs reflect what's freshest at the market.

Make It Ahead

While best enjoyed fresh this dish can be partially prepped ahead for busy evenings. Trim and cut asparagus up to two days in advance storing in an airtight container with a damp paper towel. Halve tomatoes measure ingredients and chop herbs the morning of serving. Store prepped herbs between slightly damp paper towels in the refrigerator to maintain freshness. The final cooking takes just 15 minutes with these advance preparations.

Serving Suggestions

Serve this vibrant ravioli in shallow bowls allowing the colorful vegetables to shine. A light green salad dressed with lemon vinaigrette makes the perfect accompaniment. For a complete dinner party menu pair with garlic bread and finish with lemon sorbet for dessert. A chilled pinot grigio or sauvignon blanc beautifully complements the bright flavors while sparkling water with a squeeze of lemon offers a refreshing nonalcoholic option.

Frequently Asked Questions

→ Can I use frozen ravioli instead of refrigerated?

Yes, you can substitute frozen ravioli. Just adjust the cooking time according to the package instructions before combining with the vegetables and sauce.

→ What other herbs can I use if I don’t have basil and parsley?

Feel free to substitute with fresh herbs like thyme, oregano, or chives. These will complement the flavors of the dish beautifully.

→ Can I make this dish vegetarian?

Absolutely! Swap chicken broth for vegetable broth to make this meal vegetarian without compromising on flavor.

→ What can I pair this dish with?

Pair it with a simple green salad or garlic bread for a complete, balanced meal.

→ Can I add protein to this dish?

Yes, grilled chicken, shrimp, or sautéed mushrooms can be added for extra protein and flavor.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.