When the first signs of spring start to peek through—bright sunshine, blooming flowers, and the first bunch of asparagus at the market—it always inspires me to lighten things up in the kitchen. This Spring Ravioli with Asparagus and Cherry Tomatoes is my go-to meal when I want something quick, colorful, and full of vibrant, fresh flavor.

I originally threw this dish together on a whim after a particularly long workday, when I had some cheese ravioli in the fridge and a handful of spring veggies that were on their last leg. A little garlic, a splash of broth, and some lemon juice later… and dinner turned out way better than expected. It was simple, but still elegant enough that I made it again the following weekend for friends (with rave reviews!).

This dish is all about balance—rich and cheesy ravioli meets crisp asparagus, juicy tomatoes, and a light, zesty lemon-broth sauce. It’s the kind of meal that feels like a reward but comes together in under 30 minutes. And honestly, any recipe that helps me sneak in more veggies while still indulging in pasta is a win in my book.

Let’s walk through the first steps of making this easy, breezy pasta dish.

Ingredients You’ll Need

1 tablespoon olive oil
1 pound asparagus, ends trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
¼ cup chicken broth
1 tablespoon lemon juice
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli

STEPS: Getting Started with Your Spring Pasta

Step 1: Cook the Ravioli

Start by bringing a large pot of salted water to a boil. Once it’s bubbling, gently drop in the cheese ravioli and cook according to the package instructions. Most fresh or refrigerated ravioli only take about 4–5 minutes to become tender, so keep a close eye on them. You want them soft but still holding their shape.

Once they’re cooked, drain the ravioli and set them aside. I usually drizzle a tiny bit of olive oil over the cooked pasta so they don’t stick together while I’m working on the veggies.

Step 2: Sauté the Asparagus

While the ravioli are cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add in your asparagus pieces. Cook them for about 4–5 minutes, stirring occasionally. You’re looking for that bright green color and a tender-crisp bite.

Don’t overcook the asparagus—you want it to keep its snap and not turn soggy. It’s that crunch that gives the dish such a nice contrast against the soft ravioli.

Step 3: Add Tomatoes and Garlic

Next, toss in your halved cherry tomatoes and minced garlic. Give everything a good stir, then season with salt and freshly ground black pepper to taste. Let this cook for another 2–3 minutes, just until the tomatoes start to break down a bit and release their juices. You’re not making a heavy tomato sauce here—just building a light, fresh base.

At this point, your kitchen is going to smell amazing—like a little slice of Italy right in your home.

In Part 1, we prepped our tender ravioli, crisped up that asparagus, and started layering in the flavor with garlic and cherry tomatoes. Now it’s time to pull everything together and turn this into the bright, satisfying dinner it was meant to be.

What I love most about this recipe is how quickly everything comes together in one skillet. It’s minimal cleanup, maximum flavor, and you don’t have to babysit anything. Just a few more steps and we’ll have a complete meal that feels gourmet, even though it only took you a half-hour (if that).

Let’s finish things off and talk a little bit about variations, tips, and how you can make this dish your own.

Step 4: Deglaze with Broth and Lemon Juice

Once your tomatoes are just starting to soften, it’s time to build the light, flavorful sauce that ties everything together.

Pour ¼ cup of chicken broth and 1 tablespoon of fresh lemon juice into the skillet. Use your spoon to gently scrape up any browned bits from the bottom of the pan—those little bits are packed with flavor and really deepen the taste of the sauce.

Bring the mixture to a gentle simmer. Let it cook for about 2 minutes. This step helps the garlic mellow out and allows the broth and lemon to soak into the veggies. You’re not looking for a thick sauce here—just a light coating that makes each bite taste fresh and balanced.

Step 5: Toss in the Cooked Ravioli

Add your cooked and drained ravioli right into the skillet with the veggies and sauce. Gently toss everything together so the ravioli get coated with that lemony broth and the juices from the tomatoes. You don’t need to stir too aggressively—just enough to mix everything without tearing the delicate pasta.

Let it all warm through for another 1–2 minutes over low heat. The ravioli will soak up some of that bright sauce, and everything starts to feel like a cohesive dish.

Step 6: Add Fresh Herbs and Cheese

Here comes the flavor kicker: toss in ¼ cup each of chopped fresh basil and parsley, along with ¼ cup of grated Parmesan cheese. Stir gently so the herbs wilt slightly and the cheese begins to melt into the warm sauce.

The result? A dish that smells like your favorite Italian café. The herbs bring in that garden-fresh element, while the Parmesan adds a salty, creamy richness without making things heavy.

If you want an extra burst of green, this is also a great time to throw in a handful of baby spinach or arugula. Let it wilt down for about a minute before serving.

Tips and Easy Variations

One of the best things about this spring ravioli recipe is how adaptable it is. Whether you’re trying to use up what’s in the fridge or you want to make it a bit heartier, here are a few ways to tweak the dish without messing up its charm:

Make it Vegetarian: Simply swap the chicken broth for vegetable broth. You’ll still get that savory depth, but it keeps things plant-based.
Add Protein: If you’re craving something a little more filling, grilled chicken, shrimp, or even crispy pancetta can be added in at the end.
Switch the Pasta: Don’t have cheese ravioli? You can use spinach and ricotta ravioli, tortellini, or even plain pasta like penne or farfalle. Just note the cooking times will vary slightly.
Boost the Veggies: Zucchini, peas, or mushrooms would also work great here—just sauté them with the asparagus or add them when you’re softening the tomatoes.
Go Extra Lemony: If you love that citrus brightness, zest a lemon over the top before serving for an added layer of flavor.

Spring Ravioli with Asparagus and Cherry Tomatoes