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You can whip together this ravioli meal in just 20 minutes, turning pantry staples into something a little fancy. Fluffy pasta pockets, snappy spring veggies, and a lemony kick make this a go-to when I’m craving something special but don’t want to mess around for hours in the kitchen.
I put this dish together one crazy spring when I kept scoring fresh asparagus at the market. It started out as a quick fix and somehow turned into what everyone asks me to make whenever we hang out for an easy dinner.
Lively Ingredients
- Parmesan cheese brings real depth, and makes the whole thing creamier. Grab a whole chunk and grate it yourself for best taste
- Fresh herbs wake up the flavors and make it feel extra special. Don’t skimp on fresh basil and parsley here
- Lemon juice gives the dish some zip and balances out all the cheese
- Chicken broth ties it all together with a light, flavorful sauce. Homemade is awesome, but boxed works in a pinch
- Fresh garlic sends delicious aromas through your kitchen. Chop it up right before you use it
- Cherry tomatoes burst with sweetness. Grab ones that are just a little soft when you squeeze them
- Asparagus keeps everything tasting bright with just a bit of crunch. Look for bunches with firm tips and lively green stalks
- Cheese ravioli is the star here. Pick the kind from the fridge section if you can, since they hold their shape best
Simple Step-by-Step
- Mix in herbs and cheese
- Chop your basil and parsley, sprinkle ‘em all over, then toss in the grated Parmesan. A minute or two of resting lets the cheese melt just a bit, and the herbs smell even better.
- Add the ravioli
- Toss your drained ravioli gently with the veggies so they don’t fall apart. Fold instead of stirring, letting every piece get a little sauce and a veggie or two on top.
- Simmer the sauce
- Pour in lemon juice and the chicken broth, then let it bubble softly. Give it about two minutes to thicken up and let all the flavors hang out together.
- Mix in tomatoes and garlic
- Put the halved tomatoes and chopped garlic into the skillet with your asparagus. Hit it with some salt and pepper. Keep it going for only a couple minutes, so the tomatoes taste fresh and haven’t totally broken down yet.
- Sauté your asparagus
- In a hot pan with a splash of olive oil, let the asparagus pieces cook for four minutes. They should be bright green, a little snappy, and not mushy at all.
- Boil the ravioli
- Drop your pasta into boiling water and cook just until they pop up to the surface. That’s it. Since they’ll keep cooking in the pan, you want them a tad firm now so they hold up and don’t get limp later on.
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The real hero in this dish is honestly the clock. I came up with it for my sister, who wants loads of flavor but not an epic to-do list. Giving the veggies only a little time in the pan keeps them colorful and full of that natural sweetness.
Planning Ahead and Storing
This one’s best when you eat it right after making it—the veggies pop and the sauce is nice and fresh. If you need head starts, you can slice up all the veggies and keep them in the fridge separately (up to a day). Leftovers are okay for up to two days in a sealed container, though the ravioli will get a bit softer. If reheating, toss everything in a pan with a splash of broth to loosen up the sauce again.
Swap Ideas
You can swap in whatever’s in season or just use what you like. Try zucchini strips or tender green beans instead of asparagus for a summery twist. Spinach ravioli is awesome if you’re in the mood for something different. If you need it vegetarian, use veggie broth instead of chicken—flavors still shine. Want it richer? Add a knob of butter or swirl in a bit of cream at the end for a cozier sauce.
Serving Up
Scoop this colorful ravioli into wide bowls to catch every drop of that lemony broth. You don’t need anything else, but a snappy arugula salad with lemon dressing pairs great. If you want to make it heartier, just add garlic bread for dunking. Got wine? Go for something crisp like Pinot Grigio or Sauvignon Blanc. They’ll make the herby flavors pop even more.
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Common Queries
- → Can frozen ravioli be used?
Yep, frozen ravioli works great! Just check the cooking directions on the package and adjust the time as needed.
- → What other veggies could work here?
Feel free to mix in zucchini, spinach, or bell peppers if you want to add more flavors and textures.
- → Is there a vegetarian option?
Of course! Swap out the chicken broth for veggie broth, and you're good to go.
- → How should I handle leftovers?
Pop leftovers in an airtight container and refrigerate them for up to three days. Warm them up on the stove or with a microwave.
- → What’s a good way to serve this meal?
Serve it hot with a topping of freshly grated Parmesan cheese and a slice of crisp bread on the side.