Description
A quick and flavorful ravioli dish featuring tender asparagus, juicy cherry tomatoes, and fresh herbs simmered in a light garlic lemon broth, finished with Parmesan cheese for a perfect weeknight meal.
Ingredients
Scale
Vegetables and Herbs
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Other Ingredients
- 1 tablespoon olive oil
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 package (20 ounces) refrigerated cheese ravioli
- Salt and pepper to taste
Instructions
- Cook ravioli: Prepare the cheese ravioli according to the package instructions. Once cooked, drain well and set aside to keep warm.
- Sauté asparagus: Heat olive oil in a large skillet over medium-high heat. Add the asparagus pieces and cook for 4 to 5 minutes, stirring occasionally, until they become tender-crisp.
- Add tomatoes and garlic: Incorporate the halved cherry tomatoes and minced garlic into the skillet. Season with salt and pepper to taste. Cook for 2 to 3 minutes until the tomatoes soften and release their juices.
- Simmer with broth and lemon: Pour in the chicken broth and lemon juice, then reduce heat slightly. Allow the mixture to simmer for 2 minutes to meld the flavors together.
- Combine ravioli: Add the cooked ravioli into the skillet and gently toss to coat evenly with the vegetable and broth mixture.
- Finish with herbs and cheese: Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for an additional 1 to 2 minutes to let the flavors combine and the cheese melt slightly.
- Serve: Serve the ravioli hot, garnished with extra Parmesan cheese if desired for added flavor.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Be careful not to overcook the asparagus to maintain a slight crunch.
- You can substitute fresh herbs with dried ones, but reduce quantity by half.
- Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days.
