Ravioli With Tomatoes, Asparagus, Garlic, And Herbs
INGREDIENTS:
1 tablespoon olive oil.
1 pound asparagus, trimmed and cut into 2-inch pieces.
2 cups cherry tomatoes, halved.
3 cloves garlic, minced.
Salt and pepper to taste.
1/4 cup chicken broth.
1 tablespoon 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 pack (20 ounces) refrigerated cheese ravioli.
DIRECTIONS:
Step 01
Follow the instructions on the ravioli package. Drain and set aside.
Step 02
In a large pan, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
Step 03
Add the cherry tomatoes and minced garlic to the pan. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes start to soften.
Step 04
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
Step 05
Add the cooked ravioli to the pan and gently toss to combine with the vegetables and sauce.
Step 06
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
Step 07
Serve the ravioli hot, topped with additional Parmesan cheese if desired.