Ravioli with Tomatoes and Asparagus (Print)

Tender cheese ravioli tossed with crisp asparagus and juicy cherry tomatoes in a light, herb-infused sauce.

# Ingredients:

→ Pasta

01 - 1 package (20 ounces) refrigerated cheese ravioli

→ Fresh Vegetables & Aromatics

02 - 1 pound asparagus, ends trimmed, cut into 2-inch pieces
03 - 2 cups cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1/4 cup fresh basil, chopped
06 - 1/4 cup fresh parsley, chopped

→ Sauce Ingredients

07 - 1 tablespoon olive oil
08 - 1/4 cup chicken broth (or vegetable broth for vegetarian version)
09 - 1 tablespoon fresh lemon juice
10 - Salt and freshly ground black pepper, to taste

→ Cheese

11 - 1/4 cup Parmesan cheese, freshly grated, plus extra for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package instructions, usually 4-7 minutes or until they float to the top and are tender. Drain the ravioli well, but do not rinse.
02 - Heat olive oil in a large skillet over medium-high heat. Add the cut asparagus pieces and cook for 4-5 minutes, stirring occasionally, until bright green and tender-crisp.
03 - Add the halved cherry tomatoes and minced garlic to the skillet. Season with salt and freshly ground black pepper to taste. Cook for 2-3 minutes, stirring gently, until the tomatoes soften and release juices, and the garlic becomes fragrant.
04 - Pour chicken or vegetable broth and fresh lemon juice into the skillet. Bring to a gentle simmer and cook for 2 minutes to create a light sauce.
05 - Add the drained ravioli to the skillet. Gently fold everything together to coat the ravioli with the sauce and vegetables.
06 - Sprinkle chopped basil, parsley, and grated Parmesan cheese over the ravioli mixture. Stir gently to combine, allowing the heat to wilt the herbs and melt the cheese. Cook for 1-2 minutes until heated through.
07 - Transfer the dish to a serving bowl or individual pasta bowls. Serve hot with additional Parmesan cheese and black pepper, if desired.

# Additional Notes:

01 - This dish is best served immediately while the ravioli is tender and the vegetables are crisp.
02 - For a vegetarian option, substitute vegetable broth for chicken broth.
03 - Any type of ravioli such as spinach, mushroom, or butternut squash works well in this recipe.

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