Fresh Asparagus and Tomato Ravioli Toss for a Springtime Feast

Spring on a Plate

As the first signs of spring arrive — longer days, blooming flowers, and local produce — our palates begin to crave lighter, brighter meals. Enter the Fresh Asparagus and Tomato Ravioli Toss: a vibrant, wholesome, and delicious dish that celebrates the season’s best.

This recipe combines tender cheese or spinach-stuffed ravioli with crisp asparagus, burst cherry tomatoes, and a simple garlic-lemon olive oil sauce. It’s quick enough for a weeknight dinner and elegant enough to serve for Easter, Mother’s Day, or any springtime gathering.

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Why You’ll Love This Recipe

• ✅ Ready in 25 minutes

• ✅ Uses fresh spring produce

• ✅ Vegetarian-friendly

• ✅ Elevated flavor with minimal effort

• ✅ Perfect for entertaining or meal prepping

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Ingredients Overview

Ravioli

Use your favorite fresh or refrigerated ravioli. Cheese, spinach-ricotta, or lemon-ricotta pair perfectly.

Asparagus

Tender green asparagus brings freshness, crunch, and vibrant color.

Cherry Tomatoes

Bursting with juice and natural sweetness, these brighten the dish both visually and in taste.

Garlic & Olive Oil

A light sauté brings everything together with warmth and richness.

Lemon Juice & Zest

Lemon adds brightness and a zippy finish.

Parmesan Cheese

A dusting of grated Parmesan gives a salty umami lift.

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Ingredients List (Serves 4)

• 1 (9–12 oz) package fresh cheese or spinach ravioli

• 1 bunch asparagus (trimmed and cut into 1–2 inch pieces)

• 1.5 cups cherry or grape tomatoes, halved

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 1 tbsp butter (optional)

• Juice and zest of ½ lemon

• Salt and pepper, to taste

• ¼ cup grated Parmesan cheese

• Optional: red pepper flakes, fresh basil or parsley for garnish

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Kitchen Equipment

• Large pot for boiling ravioli

• Skillet or sauté pan

• Slotted spoon or tongs

• Zester or grater

• Knife and cutting board

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Step-by-Step Instructions

Step 1: Cook the Ravioli

1. Bring a pot of salted water to a boil.

2. Add the ravioli and cook according to package instructions (usually 3–4 minutes).

3. Reserve ½ cup of pasta water, then drain and set aside.

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Step 2: Sauté the Asparagus

1. Heat 1 tbsp olive oil in a large skillet over medium heat.

2. Add asparagus and cook for 3–5 minutes until bright green and just tender.

3. Season with a pinch of salt and remove from skillet. Set aside.

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Step 3: Burst the Tomatoes

1. In the same pan, heat 1 tbsp olive oil and sauté the garlic until fragrant (30 seconds).

2. Add halved tomatoes and cook for 3–4 minutes until softened and slightly blistered.

3. Add a pinch of salt and optional red pepper flakes.

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Step 4: Combine

1. Return asparagus to the pan with tomatoes.

2. Add cooked ravioli, lemon juice, and zest.

3. Add 1–2 tbsp pasta water and toss gently.

4. Stir in butter for a silky finish (optional).

5. Season with salt and pepper to taste.

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Step 5: Garnish & Serve

1. Plate the ravioli toss and top with Parmesan cheese.

2. Sprinkle with fresh basil or parsley.

3. Serve warm with lemon wedges and extra cheese on the side.

🧡 Serve with crusty bread or a spring salad for a full meal.

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Flavor Profile

• Fresh and vibrant: thanks to asparagus and lemon

• Light but satisfying: cheese-filled ravioli add richness

• Slightly sweet & juicy: from the burst cherry tomatoes

• Garlicky and savory: olive oil + garlic = match made in heaven

• Bright finish: lemon zest cuts through the richness

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Tips for Success

• ✅ Don’t overcook the ravioli — it’s delicate

• ✅ Choose thin asparagus spears for quicker cooking

• ✅ Use good olive oil — it makes a difference

• ✅ Grate Parmesan fresh for maximum flavor

• ✅ Add pasta water gradually to control sauce thickness

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Ingredient Substitutions & Variations

Make It Vegan

• Use vegan ravioli and skip the butter and cheese. Add nutritional yeast or vegan Parmesan.

Add Protein

• Add grilled chicken, shrimp, or white beans for a heartier dish.

Go Gluten-Free

• Use gluten-free ravioli or swap with gnocchi or gluten-free pasta.

Add Nuts

• Top with toasted pine nuts or almonds for crunch.

Creamy Option

• Stir in 2 tbsp heavy cream or a spoonful of ricotta for a creamy finish.

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Perfect Spring Pairings

Side Dishes:

• Arugula salad with lemon vinaigrette

• Garlic-roasted artichokes

• Chilled pea soup

• Sourdough bread with whipped butter

Drinks:

• White wine: Pinot Grigio, Sauvignon Blanc, or dry Rosé

• Sparkling water with lemon or mint

• Iced herbal teas (like chamomile or hibiscus)

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Make-Ahead Tips

• Chop asparagus and tomatoes a few hours in advance

• Cook ravioli and toss in olive oil to prevent sticking

• Reheat gently with a splash of water in a skillet before serving

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Storage & Leftovers

• Store in an airtight container for up to 3 days in the fridge

• Reheat in a skillet with a splash of water or broth — microwave tends to make ravioli rubbery

• Not freezer-friendly due to the delicate texture of ravioli and tomatoes

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Nutrition Info (Per Serving Estimate)

• Calories: ~400

• Protein: 15g

• Carbs: 40g

• Fat: 18g

• Fiber: 5g

• Sugar: 5g

A balanced vegetarian main filled with seasonal veggies and whole-food ingredients.

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Frequently Asked Questions (FAQ)

Can I use frozen ravioli?

Yes, just boil directly from frozen according to package instructions.

What’s the best ravioli filling for this?

Cheese, spinach-ricotta, or lemon-ricotta are ideal. Avoid heavy meat-filled ravioli for this light spring recipe.

Can I roast the vegetables instead of sautéing?

Absolutely. Roast at 400°F for 15–20 minutes, then toss with the pasta and lemon.

Can I make this a cold pasta salad?

Yes! Let everything cool, then toss with a splash of extra lemon and olive oil. Perfect for picnics.

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Recipe Card

🌿 Fresh Asparagus and Tomato Ravioli Toss

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Category: Dinner / Vegetarian

Cuisine: Spring / Italian-Inspired

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Ingredients:

• 1 (9–12 oz) package ravioli

• 1 bunch asparagus, trimmed and chopped

• 1.5 cups cherry tomatoes, halved

• 3 garlic cloves, minced

• 2 tbsp olive oil

• 1 tbsp butter (optional)

• Zest + juice of ½ lemon

• Salt + pepper, to taste

• ¼ cup grated Parmesan

• Red pepper flakes, basil (optional)

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Instructions:

1. Boil ravioli in salted water until al dente. Reserve ½ cup pasta water, drain.

2. Sauté asparagus in olive oil for 3–5 mins. Remove.

3. Sauté garlic and tomatoes in same pan until tomatoes soften and blister.

4. Return asparagus + ravioli to skillet. Add lemon juice/zest, pasta water.

5. Toss gently. Stir in butter, adjust seasoning.

6. Serve hot, garnished with Parmesan, basil, or red pepper flakes.

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Final Thoughts: A Spring Celebration in Every Bite

This Fresh Asparagus and Tomato Ravioli Toss is everything we love about spring: simple, fresh, colorful, and full of flavor. With tender pasta, bright veggies, and a light sauce that lets the seasonal ingredients shine, it’s the kind of dish you’ll return to all season long.

Whether you’re cooking for guests or just yourself, this dish makes every bite feel like a celebration of new beginnings and beautiful food.

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