Tomato Herb Ravioli (Printable Version)
# What You’ll Need:
01 -
1 pack (20 ounces) cheese ravioli, refrigerated
02 -
3 garlic cloves, finely chopped
03 -
1/4 cup Parmesan, grated, plus extra for sprinkling
04 -
1 tablespoon lemon juice
05 -
1/4 cup fresh parsley, finely chopped
06 -
1 tablespoon olive oil
07 -
1 pound asparagus, ends cut off, chopped into 2-inch lengths
08 -
1/4 cup chicken broth
09 -
Salt and black pepper, to your liking
10 -
1/4 cup fresh basil, chopped into smaller pieces
11 -
2 cups of cherry tomatoes, sliced in half
# Steps to Follow:
01 -
Boil ravioli following what the package says, then drain and leave it aside.
02 -
Warm the olive oil in a big pan on medium-high. Toss in the asparagus and cook for about 4 minutes until it's tender but still crisp.
03 -
Throw in the cherry tomatoes and chopped garlic. Sprinkle with salt and pepper. Leave them for about 2 minutes, stirring occasionally, until the tomatoes soften a little.
04 -
Add the chicken broth and lemon juice to the pan. Let it gently bubble for about 2 minutes.
05 -
Carefully toss the cooked ravioli in with the sauce and veggies until everything is coated.
06 -
Mix in the basil, parsley, and Parmesan. Stir everything together for another minute or two.
07 -
Dish it up hot, adding extra Parmesan on top if you want.
# Additional Notes:
01 -
This dish is full of bright, fresh veggies and a cheesy bite—great for squeezing in a fast but tasty meal!