Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

 

📖 Introduction & Overview

This dish combines store-bought cheese ravioli with fresh seasonal vegetables—tender-crisp asparagus and juicy tomatoes—tossed in a buttery, garlicky herb sauce with a hint of balsamic. Topped with Parmesan and crunchy walnuts, it’s a symphony of textures and flavors: creamy, tangy, savory, and fresh.

It’s a semi-homemade kitchen wonder—little prep, high payoff. Perfect for busy weeknights (you’re in the kitchen for about 25–30 minutes), yet impressive enough for a relaxed weekend dinner. As Cooking Classy says, "Who doesn’t love a super easy, perfectly comforting and satisfying semi-homemade meal?" wallacegardencenter+8Cooking Classy+8Pinterest+8

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🛒 Ingredients (Serves 6)

Basics

• 1 (20 oz / ~560 g) package refrigerated four‑cheese ravioli

• 2 Tbsp extra virgin olive oil

• 2 Tbsp unsalted butter

Vegetables

• 1 lb (about 450 g) thin asparagus, woody ends trimmed, cut into 2‑inch pieces

• 10–12 oz (300–350 g) grape or cherry tomatoes, halved (about 2 cups)

• 3 garlic cloves, minced (≈1 Tbsp)

Flavor Enhancers

• 1 Tbsp balsamic vinegar

• ⅔ cup toasted, chopped walnuts (optional, but recommended) Facebook+6Cooking Classy+6bhiggs.x10hosting.com+6

Fresh Herbs

• ¼ cup fresh basil, finely chopped

• ¼ cup fresh parsley, finely chopped

Cheese & Seasoning

• ⅓ cup freshly shredded Parmesan (plus extra for serving)

• Salt and freshly ground black pepper, to taste

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⏱ Estimated Prep & Cook Time

• Preparation: ~10 minutes

• Cooking: ~15 minutes

• Total: ~25 minutes – quick, vibrant, and satisfying Cooking ClassyNorthEast Nosh Recipesbhiggs.x10hosting.com+1NorthEast Nosh Recipes+1

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🔪 Step-by-Step Instructions

1. Prep & Boil the Ravioli

1. Bring a large pot of well-salted water to a boil (suggest 1 Tbsp salt per 4 cups water).

2. Gently add ravioli and cook per package—usually 7–8 minutes, or until they float and are tender-but-firm (al dente).

3. Once done, reserve ½ cup of pasta water, then drain ravioli in a colander and set aside.

Tip: Reserving pasta water is key—it helps the sauce cling to the ravioli later.

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2. Sauté Asparagus & Tomatoes

1. In a large skillet, heat 2 Tbsp olive oil + 2 Tbsp butter over medium-high.

2. Add asparagus and sauté 4–5 minutes until bright green and tender-crisp.

3. Add halved tomatoes and minced garlic; sauté another 1–2 minutes—just until tomatoes soften and release juices, and garlic becomes fragrant.

Cooking garlic only after the tomatoes prevents it from burning and turning bitter.

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3. Finish with Balsamic

1. Stir in 1 Tbsp balsamic vinegar and cook 30 seconds—this brightens flavors and adds depth.

2. Remove the pan from heat to prevent overcooking the herbs.

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4. Combine All in a Bowl

1. Transfer cooked ravioli into a large serving bowl.

2. Pour hot asparagus–tomato‑garlic mixture over ravioli.

3. Add walnuts, fresh basil and parsley.

4. Season with salt and pepper to taste.

5. Gently toss everything, adding a splash of reserved pasta water if needed to unify the sauce.

If you prefer extra richness, stir in another teaspoon or two of butter after tossing.

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5. Garnish & Serve

Sprinkle with ⅓ cup Parmesan, tossing lightly until creamy and glossy. Divide onto plates or bowls, and serve immediately with extra Parmesan on the side.

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🌟 Ingredient Notes & Variations

• Ravioli: Any cheese ravioli works—four-cheese is great. Spinach or mushroom-filled are delicious alternatives.

• Walnuts: Optional, but add texture and nutty flavor. Toast them in a dry pan for 2–3 minutes for extra fragrance. Facebook+15Cooking Classy+15Instagram+15wallacegardencenter+1Facebook+1

• Herbs: Swap parsley or basil, or use all basil or all parsley—your call. Cooking Classy

• Balsamic: Brings acidity and sweetness; substitutes include red wine vinegar or a squeeze of lemon juice.

• Add-ins: Hands-on? Add sautéed mushrooms, greens (spinach or arugula), or even protein like cooked shrimp, chicken, or crispy bacon. A squeeze of lemon brightens it.

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👩‍🍳 Pro Tips: Cook Like a Pro

1. Always salt pasta water generously—it’s your first layer of flavor.

2. Don't overcrowd pans—sauté asparagus and tomatoes in a single layer for even cooking.

3. Gentle toss, not stir—go easy to avoid ravioli breaking.

4. Texture matters: keep asparagus crisp-tender and walnuts crunchy.

5. Taste & adjust: add more salt, pepper, vinegar, or cheese as you go.

6. Reserved pasta water: helps emulsify and bring sauce components together.

7. Serve immediately—this ravioli is best when fresh; it clings to sauce less as it cools.

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📚 Flavor Profiles & Culinary Context

• This dish echoes pasta primavera, a 1970s Italian-American springtime classic, featuring fresh veggies, herbs, garlic, butter, cheese—and sometimes cream or nuts EatingWell+8Allrecipes+8Cooking Classy+8bhiggs.x10hosting.com+1wallacegardencenter+1Instagram+2Cooking Classy+2Pinterest+2Cooking Classy+2Pinterest+2La Cucina Italiana+2.

• The use of fresh tomatoes, olive oil, herbs harkens to French sauce vierge, though here it's heated .

• It embodies Mediterranean-style eating: seasonal produce, olive oil, fresh herbs, balanced with dairy and a hint of acid.

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🍽 Serving Suggestions

• Wine pairing: Nigerian Sauvignon Blanc, Italian Pinot Grigio, or light rosé

• Sides: Crisp green salad (arugula + lemon vinaigrette), toasted baguette, or garlic bread

• Make it a meal: Add protein—pan-seared chicken, shrimp, or crispy pancetta

• Leftovers: Store in fridge 2 days. Reheat gently in skillet with a splash of water or olive oil.

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🧮 Nutrition Snapshot (approx. per serving)

• Calories: ~525

• Fat: ~29 g (8 g sat)

• Carbs: ~46 g

• Protein: ~12 g

• Contains fiber, Vitamin A, Vitamin C, calcium, iron Cooking Classy
  (Note: nutritional info is approximate)

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📋 Complete Recipe Recap

Ingredients
(See above for full details)

Instructions

1. Boil salted water; cook ravioli 7–8 min, drain, reserve water.

2. In skillet: heat oil + butter; sauté asparagus 4–5 min.

3. Add tomatoes + garlic; cook 1–2 min.

4. Stir in balsamic; remove from heat.

5. In bowl: ravioli + veg mixture + walnuts + herbs + salt & pepper; toss with pasta water if needed.

6. Add Parmesan; toss lightly.

7. Serve warm with extra cheese.

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🍴 Why It Works

• Quick & easy: Minimal prep, short cooking time.

• Balanced textures: Creamy ravioli, crisp asparagus, juicy tomatoes, crunchy walnuts, tender herbs.

• Layered flavors: Butter, garlic, balsamic, herbs and cheese create complexity.

• Customization-friendly: Swap veggies, add protein, adjust herbs/lemon/vinegar.

• Visually appealing: Bright spring colors—perfect for entertaining or cozy nights.

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🧭 Final Thoughts

This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs delivers on flavor, ease, and elegance. It showcases the vibrancy of fresh produce while relying on accessible store-bought pasta. Whether it’s a quick weeknight or a casual dinner with friends, this dish hits the mark—delicious, comforting, and visually stunning. And yes, the walnuts do make a noticeable difference!