Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

1 tablespoon olive oil

1 pound asparagus, ends trimmed, cut into 2-inch pieces

2 cups cherry tomatoes, halved

3 cloves garlic, minced

Salt and pepper to taste

¼ cup chicken broth

1 tablespoon lemon juice

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

¼ cup grated Parmesan cheese, plus more for serving

1 package (20 ounces) refrigerated cheese ravioli

subheading: Directions:

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 to 5 minutes until tender-crisp.

Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2 to 3 minutes until the tomatoes begin to soften.

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 to 2 minutes until everything is heated through.

Serve the ravioli hot, topped with additional Parmesan cheese if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 350 kcal | Servings: 4 servings

Page footer