Delightfully fresh and brimming with seasonal flavor, this ravioli dish is a celebration of spring on your plate. Tender cheese-filled pasta pairs beautifully with the brightness of lemon, the sweet pop of cherry tomatoes, and the gentle crunch of asparagus. A touch of garlic and fresh herbs rounds it all out for a light yet satisfying meal that feels both simple and special.
This recipe is perfect for those nights when you crave something comforting but not too heavy. It comes together in under 30 minutes, making it ideal for a quick dinner that doesn’t skimp on flavor. The buttery olive oil sauce carries the aromatic garlic and herbs with elegance, enhancing the fresh vegetables and ravioli without overwhelming them.
The red pepper flakes add a gentle heat, while lemon zest brings a bright, zesty lift. Tossing the pasta with a splash of reserved water ensures everything comes together with a silky, cohesive finish. Whether served with a crisp white wine or a sparkling water with citrus, this dish is bound to impress.
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It’s also versatile—swap in your favorite ravioli filling, try different herbs, or stir in a spoonful of cream or cheese for a richer version. However you make it, it’s a dish that encourages you to savor the season.
Servings and timing:
Total Time: 25 minutes
Yield: 2–3 servings
Ingredients:
- 10 oz (280 g) fresh cheese ravioli (or your choice of filling)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups cherry tomatoes, halved
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
- Zest of 1/2 lemon
- Grated Parmesan, for garnish (optional)
Instructions:
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