Ricotta Ravioli with Blistered Tomatoes & Asparagus
Basil Cream Sauce & Garlic Bread
- Wheat
- Soy
- Milk
- Eggs
We love ravioli for many reasons—chiefly, its pillowy luxuriousness and how quickly it helps you get a hearty dinner on the table. These tomato-ricotta ravioli make a perfect base for a ton of other great flavors: juicy blistered tomatoes, sautéed asparagus, and caramelized shallots in a creamy basil sauce, with fresh spinach wilted right in. On the side is toasted ciabatta garlic bread for a crisp, extra-savory boost to this 15-minute meal that tastes like you were cooking it all day.
Ingredients
1 unit
Basil Paste
1 unit
Ciabatta
(Contains: Wheat, Soy)
5 ounce
Spinach
6 ounce
Asparagus
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Garlic Powder
1 unit
Shallot
9 ounce
Fresh Tomato Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce. • Trim asparagus; cut on a diagonal into 1-inch pieces. Thinly slice shallot. Quarter lemon. • Heat a large drizzle of oil in a hot large pan. Add asparagus and tomatoes; season with salt and pepper. Cook, stirring occasionally, until asparagus is browned and tomatoes are blistered, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Once water is boiling, gently add ravioli to pot. (TIP: 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, 3-4 minutes. • Reserve ¾ cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
• While ravioli cooks, heat a drizzle of oil in pan used for veggies over medium heat. Add shallot and cook, stirring constantly, until softened, 30-60 seconds. • Whisk in cream sauce base, garlic powder, basil paste, and ¼ cup plain water (½ cup for 4). Bring sauce to a boil then add spinach (in batches if necessary) and stir to wilt, 30 to 60 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 and toast. Spread cut sides with as much garlic herb butter as you like; halve on a diagonal. • Top ravioli with cheese. Serve with garlic bread and any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bright, flavorful combination of veggies and ravioli, though some found it a bit bland.
- Ease of prep: Quick and easy to prepare, with accurate cook times, though some felt the 15-minute estimate was unrealistic.
- Suggestions: Consider cutting asparagus smaller for easier bites, and adjusting sauce thickness to preference 🍲.
- Portions: A few found it light; adding grilled chicken could make it more filling for some.
- Texture: The ravioli was pillowy, but a few noted the sauce could be thicker or creamier.
Reviews from our home cooks
This was very good, but I wish Hello Fresh would offer vegetarian ravioli dishes without the extra fee like they used to. I'd love to see more butternut squash and mushroom ravioli vegetarian dishes in particular. Although I liked this tomato one quite a bit... I was happy to see the "Nuovo" brand again, as they hold up better than Colavita's fresh ravioli. I thought the basil paste was a nice touch and added a lot of flavor as well.
This is a new offering by hello fresh. It was bright and I loved the pop the tomatoes added. It was very good. This dish really hit the spot for me. There's nothing negative to say.
The tomato skins were separated & were hard, so maybe they were cooked too long or they can be added later in the process. I am not sure, but that was my only complaint. My husband thought it was perfect. So we both loved it & will order again.
I love that the cook times are very right on, but as I have stated before the times you give for prep and cook are unrealistic. First time making this dish took an hour and at 74, I have been feeding families since I was 12. So I am not new to cooking.
10/10, one of the best and most flavorful pastas I have had. Felt like a friggin chef
Wasn't sure when I ordered this if we would like this but wanted something without meat for a change. My husband and I were both surprised as to how much we loved the Ricotta Ravioli meal.
Too many flavors involved for one dish. The asparagus and tomatoes fought too much with the tomato flavor IN the ravioli and the spinach added to the sauce. The herb butter for the bread was a bit overwhelming too. Not a great recipe
Basil sauce was better than I thought. Quick and easy to make. Good taste
It was delicious and filling - lasted two days for us. I loved it.
Not enough to serve 2 people dinner. There were only 7 ravioli in the package ... had to add more pasta to the dish to feed us.
