Ravioli with Fresh Vegetables

This ravioli dish transforms everyday ingredients into an elegant meal that's ready in just 20 minutes. The combination of tender pasta pillows with fresh spring vegetables creates a light yet satisfying dinner that's become my weeknight salvation when I need something impressive without the fuss.

I first created this recipe during a particularly busy spring when garden-fresh asparagus was abundant. What started as a quick solution to use up my farmers market haul has become my most requested dish when friends come over for casual dinners.

Ingredients

• Cheese ravioli forms the hearty base of this dish. The quality matters here so choose refrigerated over frozen for the best texture
• Asparagus brings a spring freshness and slight crunch. Look for stalks with tight closed tips and bright green stems
• Cherry tomatoes add sweet bursts of flavor that balance the savory elements. Select ripe ones that yield slightly to pressure
• Fresh garlic infuses the entire dish with aromatic depth. Use freshly minced for the most vibrant flavor
• Chicken broth creates a light sauce that ties everything together. Homemade is ideal but a good quality store bought works wonderfully
• Lemon juice brightens all the flavors and cuts through the richness of the cheese
• Fresh herbs transform this from ordinary to special. Use truly fresh basil and parsley for the most impact
• Parmesan cheese adds nutty complexity and helps thicken the sauce slightly. Buy a block and grate it yourself for best flavor

Step-by-Step Instructions

Cook the ravioli

Boil the ravioli according to package directions until they float to the top. Be careful not to overcook as they will continue cooking briefly when added back to the pan with vegetables. A slight firmness is ideal at this stage to prevent mushiness later.

Sauté the asparagus

Heat olive oil in a large skillet until it shimmers then add asparagus pieces. Cook them for exactly 4 minutes or until they turn bright green but retain some crispness. The goal is tender crisp texture that provides pleasant contrast to the soft ravioli.

Add tomatoes and garlic

Introduce the halved cherry tomatoes and minced garlic to the hot pan with the asparagus. Season everything generously with salt and freshly ground pepper. Cook just until the tomatoes start to soften and release some juices but before they collapse completely. This takes about 2 minutes and preserves their fresh flavor.

Create the light sauce

Pour in the chicken broth and fresh lemon juice and allow the mixture to come to a gentle simmer. Let the liquid reduce slightly for 2 minutes which concentrates the flavors and creates a light sauce that will coat the pasta beautifully.

Combine with ravioli

Add the drained ravioli to the vegetable mixture with extreme gentleness. Use a folding motion rather than stirring to prevent tearing the delicate pasta. Each ravioli should be coated in the light sauce and nestled among the vegetables.

Finish with herbs and cheese

Scatter the freshly chopped basil and parsley over everything then sprinkle with the grated Parmesan. Allow everything to warm through for just a minute or two. The residual heat will melt the cheese slightly and release the essential oils in the herbs for maximum flavor.

Pin it

The secret ingredient in this recipe is actually time or lack thereof. I discovered this when cooking for my sister who loves complex flavors but hates lengthy recipes. The brief cooking time for the vegetables maintains their vibrant colors and nutrients while allowing their natural sweetness to shine through.

Making Ahead and Storage

This ravioli dish is best enjoyed immediately after cooking when the vegetables are at their peak texture and the sauce is freshly made. However if you need to prepare components ahead of time the vegetables can be chopped and stored separately in the refrigerator for up to 24 hours. Leftover prepared dish will keep in an airtight container in the refrigerator for up to 2 days though the texture of the ravioli will soften somewhat. Reheat gently in a covered skillet with a splash of broth to refresh the sauce.

Perfect Substitutions

This recipe welcomes adaptation based on seasonal availability and personal preferences. In summer replace asparagus with zucchini cut into matchsticks or tender green beans. Spinach ravioli works beautifully in place of cheese for a different flavor profile. Vegetable broth can substitute for chicken broth for a vegetarian version without sacrificing flavor. For a richer variation add a tablespoon of butter when tossing the pasta with the vegetables or incorporate a quarter cup of cream for a more indulgent sauce.

Serving Suggestions

Serve this vibrant ravioli in shallow bowls to capture all the delicious light sauce. While it stands perfectly on its own as a complete meal a simple arugula salad with lemon vinaigrette makes a complementary side. For a more substantial dinner pair it with garlic bread to soak up every last bit of the flavorful broth. A glass of crisp Pinot Grigio or Sauvignon Blanc beautifully enhances the fresh herb and vegetable notes in this spring inspired dish.

Pin it

Frequently Asked Questions

→ Can I use frozen ravioli instead?

Yes, frozen ravioli works well. Just adjust the cooking time according to the package instructions.

→ What other vegetables can I use?

You can substitute or add vegetables like zucchini, bell peppers, or spinach for added variety and flavor.

→ Can I make this dish vegetarian?

Absolutely! Simply replace the chicken broth with vegetable broth for a vegetarian version.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

→ What’s the best way to serve this dish?

Serve the dish hot with a sprinkle of freshly grated Parmesan and a slice of crusty bread on the side.