Ravioli with Tomatoes and Herbs (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 pound asparagus, ends trimmed, cut into 2-inch pieces
03 -
2 cups cherry tomatoes, halved
04 -
3 cloves garlic, minced
05 -
Salt and pepper to taste
06 -
1/4 cup chicken broth
07 -
1 tablespoon lemon juice
08 -
1/4 cup fresh basil, chopped
09 -
1/4 cup fresh parsley, chopped
10 -
1/4 cup grated Parmesan cheese, plus more for serving
11 -
1 package (20 ounces) refrigerated cheese ravioli
# Instructions:
01 -
Cook the ravioli according to the package instructions. Drain and set aside.
02 -
In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
03 -
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 soften.
04 -
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
05 -
Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
06 -
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
07 -
Serve the ravioli hot, topped with additional Parmesan cheese if desired.