Description
A quick and flavorful pasta dish featuring cheese-filled ravioli tossed with sautéed asparagus, cherry tomatoes, garlic, fresh herbs, and Parmesan in a light lemony broth.
Ingredients
- 1 package refrigerated cheese ravioli (about 9–12 oz)
- 2 tablespoons olive oil
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon lemon juice
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the ravioli according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add asparagus and sauté for 4–5 minutes until tender-crisp.
- Add cherry tomatoes and garlic. Season with salt and pepper. Cook for 2–3 minutes until tomatoes begin to soften.
- Pour in chicken broth and lemon juice. Simmer for 2–3 minutes to blend the flavors.
- Add the cooked ravioli to the skillet and gently mix with vegetables and sauce.
- Stir in chopped basil, parsley, and grated Parmesan. Cook for 1–2 minutes until warmed through. Serve immediately.
Notes
- Use vegetable broth for a vegetarian version.
- Swap Parmesan with Pecorino Romano for a sharper taste.
- Add red pepper flakes for heat.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet with a splash of broth for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
