Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound asparagus, trimmed and 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
Instructions
- Cook the ravioli according to the package instructions. Drain and set aside.
- Heat the olive oil over medium-high heat in a large skillet. 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.
Notes
This recipe is quick, easy, and packed with fresh flavors. It’s perfect for a weeknight dinner and can be ready in under 30 minutes. Feel free to customize with additional herbs or cheese to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 50