---
title: Ricotta Ravioli with Blistered Tomatoes & Asparagus
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ricotta-ravioli-with-blistered-tomatoes-and-asparagus-65afe4dea33a91ae6a3f7dbd
servings: 2
prep time: 5 minutes
cook time: 10 minutes
time required: 15 minutes
difficulty: Easy
allergens:
  - Wheat
  - Soy
  - Milk
  - Eggs
tags:
  - New
  - Easy Prep
  - Quick
  - Veggie
  - Easy Cleanup
rating: 4.0
rating_count: 687
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the bright, flavorful combination of veggies and ravioli, though some found it a bit bland.
  - theme: Ease of prep
    text: Quick and easy to prepare, with accurate cook times, though some felt the 15-minute estimate was unrealistic.
image: "https://images.recipes.furrysalamander.com/ricotta-ravioli-with-blistered-tomatoes-asparagus.avif"
---
Bring a medium pot of water to a boil. -- Cover pot with lid to bring water to a boil more quickly.
Trim @asparagus{8%oz}; cut on a diagonal into 1-inch pieces. Thinly slice @shallot{1%unit}. Quarter @lemon{1%unit}. Heat a large drizzle of @cooking oil{2%tbsp} in a hot large pan. Add asparagus and @grape tomatoes{6%oz}; season with @salt{to%taste} and @black pepper{to%taste}. Cook, stirring occasionally, until asparagus is browned and tomatoes are blistered, ~{2%minutes}. Turn off heat; transfer to a plate. Wipe out pan.

Once water is boiling, gently add @fresh tomato ricotta ravioli{10%oz} to pot. -- Move on to the next step if the water has not boiled yet. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, ~{3%minutes}. Reserve ¾ cup pasta cooking water, then drain. -- Gently shake strainer with ravioli in it to remove as much moisture as possible.

While ravioli cooks, heat a drizzle of cooking oil in pan used for veggies over medium heat. Add shallot and cook, stirring constantly, until softened, ~{30%seconds}. Whisk in @cream sauce base{4%oz}, @garlic powder{1%tsp}, @basil paste{1%tbsp}, and ¼ cup plain water. Bring sauce to a boil then add @spinach{2%cups} (in batches if necessary) and stir to wilt, ~{30%seconds}. -- Spinach may add moisture to your sauce. Cook longer if you like a thicker sauce! Add drained ravioli, blistered tomatoes and asparagus, and a squeeze of lemon; toss until evenly coated in a creamy sauce. -- If sauce is too thick, add reserved pasta cooking water 1 tbsp at a time until desired consistency is reached. Season with salt and pepper.

Halve @ciabatta{1%loaf} and toast. Spread cut sides with as much @garlic herb butter{1%tbsp} as you like; halve on a diagonal. Top ravioli with @parmesan cheese{2%oz}. Serve with garlic bread and any remaining lemon wedges on the side.