Sun-Kissed Ravioli With Tomato, Asparagus, And Herbs
This delightful dish brings the flavors of Italy right to your table.
Ingredients
- 1 tbsp olive oil
- 1 lb asparagus ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes halved
- 3 cloves garlic minced
- 1/4 cup chicken broth
- 1 tbsp lemon juice
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup grated Parmesan cheese plus more for serving
- 1 package cheese ravioli 20 oz, refrigerated
- Salt and pepper to taste
Instructions
- Cook the ravioli according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
- Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to softe
- Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
- Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
- Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through
- Serve the ravioli hot, topped with additional Parmesan cheese if desired.