Ravioli Tomatoes Asparagus Dish (Print Version)
# Ingredients:
→ Fresh vegetables and aromatics
01 -
1 tablespoon olive oil
02 -
1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
03 -
2 cups cherry tomatoes, halved
04 -
3 cloves garlic, minced
05 -
Salt and freshly ground black pepper, to taste
→ Sauce and seasonings
06 -
¼ cup chicken broth
07 -
1 tablespoon fresh lemon juice
08 -
¼ cup fresh basil, chopped
09 -
¼ cup fresh parsley, chopped
10 -
¼ cup Parmesan cheese, freshly grated, plus extra for serving
→ Pasta
11 -
1 package (20 oz) refrigerated cheese ravioli
# Instructions:
01 -
Cook cheese ravioli according to package directions until tender. Drain well and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add asparagus pieces and cook for 4-5 minutes, stirring occasionally, until tender-crisp and bright green.
03 -
Add halved cherry tomatoes and minced garlic to the skillet. Season with salt and pepper. Cook for 2-3 minutes until tomatoes begin to soften and release their juices.
04 -
Pour in chicken broth and fresh lemon juice. Bring mixture to a gentle simmer and let cook for about 2 minutes to meld flavors.
05 -
Gently add the cooked ravioli to the skillet. Toss carefully to coat with the vegetables and sauce.
06 -
Stir in fresh basil, parsley, and grated Parmesan cheese. Cook for 1-2 minutes until heated through and cheese has slightly melted.
07 -
Serve immediately with extra Parmesan cheese on the side.