Description
A delightful and easy pasta dish featuring fresh cheese ravioli, asparagus, and cherry tomatoes tossed in a lemon-garlic sauce.
Ingredients
Scale
- 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
- 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 package (20 ounces) refrigerated cheese ravioli
Instructions
- Begin by cooking the cheese ravioli according to the package instructions. Generally, this involves bringing a large pot of salted water to a boil. Once boiling, carefully add the ravioli and allow them to cook until they are al dente, usually around 4-5 minutes. After cooking, drain the ravioli in a colander and set them aside for later use.
- In a large skillet, heat up the olive oil over medium-high heat. Once it’s hot, add the cut asparagus pieces and sauté for about 4-5 minutes until they become tender-crisp.
- Next, add the halved cherry tomatoes and minced garlic to the skillet. Season this mixture with salt and pepper to taste. Cook for an additional 2-3 minutes.
- After the vegetables have cooked down a bit, pour in the chicken broth and lemon juice. Allow the mixture to come to a gentle simmer for around 2 minutes.
- Finally, add the cooked ravioli to the skillet, gently tossing them to coat in the flavorful sauce. Stir in the chopped fresh basil, parsley, and Parmesan cheese. Continue cooking for another 1-2 minutes, just until everything is heated through.
Notes
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 450 mg
- Protein: 12 g