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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ingredients

• 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

Directions

Cook the ravioli according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.

Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.

Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.

Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.

Serve the ravioli hot, topped with additional Parmesan cheese if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings