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This colorful spring pasta combo features soft cheese-stuffed ravioli with crunchy asparagus and juicy cherry tomatoes in a light, tasty sauce. You'll get a fancy restaurant-style meal in just 25 minutes - perfect for busy nights when you want something impressive without spending hours cooking.
I've turned to this dish so many times when friends dropped by unexpectedly. Pairing store-bought ravioli with fresh veggies makes everyone think I've been slaving away in the kitchen, when really I threw it all together in under half an hour.
What You'll Need
- Bright asparagus: Gives you that spring snap and flavor - grab ones with tight, green tips
- Sweet cherry tomatoes: They bring tang and sweetness, so pick the ripest ones you can find
- Fresh garlic: Creates that awesome smell and taste base - skip the jar stuff if you can
- Chicken stock: Makes your light sauce come together - boxed is fine but homemade takes it up a notch
- Fresh lemon juice: Wakes up all the other flavors - always go with real lemons, not the bottle
- Leafy herbs: Basil and parsley add color and summer vibes - don't try to use dried ones here
- Real parmesan: Brings that rich, savory kick - grate it yourself from a chunk for the best melt
- Chilled cheese ravioli: Saves you tons of time without cutting corners on taste - pick a brand you trust
How To Make It
- Get the ravioli ready:
- Boil them following what the package says until they're just tender. Watch them closely so they don't turn mushy - they'll cook a bit more when you add them to the sauce later. Drain them well but don't rinse them off - that starchy coating helps the sauce stick better.
- Start with asparagus:
- Warm up some olive oil in a big pan until it shimmers. Toss in your asparagus pieces and cook until they turn bright green with some brown spots but still have a nice bite to them. This sets up all the veggie flavors for your dish.
- Throw in tomatoes and garlic:
- Add your cherry tomatoes and chopped garlic, letting the tomatoes get just soft enough to start releasing their juice while the garlic gets fragrant but not burnt. Sprinkle with salt and pepper now so the veggies can soak up the seasoning.
- Whip up your sauce:
- Pour in your chicken stock and squeeze in that lemon juice, letting it bubble for a minute or two. You want a light sauce that'll coat everything without drowning it. It should reduce a little but stay brothy.
- Mix in the ravioli:
- Carefully stir the cooked ravioli into your veggie mix, moving everything gently so you don't tear the pasta. Make sure each ravioli gets some of that tasty sauce and mingles with the veggies.
- Top it off:
- Scatter your herbs and cheese on top at the very end to keep their flavors fresh and stop the cheese from clumping up. The warmth from the dish will heat everything just right without killing those bright herb flavors.
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The asparagus really makes this dish special. I came up with this recipe after a trip to our farmers market in early spring when asparagus was just hitting its peak. The stalks were so fresh and flavorful that I wanted to make something that would show them off without drowning out their gentle taste.
Switching It Up By Season
This dish works as a blueprint for cooking with what's in season. During summer, swap asparagus for zucchini or yellow squash and throw in some corn for sweetness. In fall, try cubed butternut squash with sage instead of basil. Winter versions taste great with spinach and sun-dried tomatoes in place of fresh ones. The basic cooking method stays the same, so you can enjoy this year-round using whatever looks freshest at the store.
Prep In Advance
While it tastes best right after cooking, you can get a head start to make dinner faster. Chop your veggies and keep them in the fridge up to a day before. You can also make the sauce base earlier in the day, then just reheat it and add freshly cooked ravioli when you're ready to eat. Just don't store the finished dish for more than a few hours or the ravioli will soak up too much liquid and get mushy.
What To Serve With It
Enjoy this pasta as your main dish with a simple arugula salad dressed with lemony dressing on the side. For hungrier folks, add some grilled chicken or shrimp on top. A cold glass of Pinot Grigio or Sauvignon Blanc goes perfectly with the fresh veggie flavors. Don't forget some warm crusty bread to mop up all that tasty sauce left on your plate.
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FAQs About the Recipe
- → Is it okay to use frozen ravioli in this recipe?
Yep, frozen ravioli works great. Just cook it following the package directions before you toss it in the pan.
- → Can I swap out the asparagus for something else?
Sure thing! Try green beans, zucchini, or broccoli if you don't have asparagus on hand.
- → What's the best Parmesan to use?
Freshly grated Parmesan gives you the tastiest results, but the pre-grated stuff will do if you're in a hurry.
- → How do I make this vegetarian?
Just swap the chicken broth for veggie broth and you'll have a totally vegetarian-friendly meal.
- → What goes well on the side?
A simple green salad or some warm bread makes this into a complete and satisfying meal.