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Ravioli with Tomatoes, Asparagus, and Herbs

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Indulge in vibrant spring flavors with this delightful dish featuring tender cheese ravioli, fresh asparagus, and juicy cherry tomatoes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 450 grams asparagus, trimmed and cut into 5-centimeter pieces
  • 300 grams cherry tomatoes, halved
  • 3 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 60 milliliters chicken broth
  • 1 tablespoon lemon juice
  • 15 grams fresh basil, chopped
  • 15 grams fresh parsley, chopped
  • 25 grams grated Parmesan cheese, plus extra for serving
  • 570 grams refrigerated cheese ravioli

Instructions

  1. Cook the cheese ravioli according to package instructions. Once done, drain and set them aside.
  2. Heat the olive oil in a large pan over medium-high heat.
  3. Add the chopped asparagus to the pan and cook for 4 to 5 minutes, or until tender-crisp.
  4. Stir in the halved cherry tomatoes and the minced garlic. Season with salt and black pepper. Sauté for an additional 2 to 3 minutes, until the tomatoes start to soften.
  5. Pour in the chicken broth and lemon juice. Bring the mixture to a gentle simmer and cook for 2 minutes.
  6. Add the cooked ravioli back into the pan. Gently toss to combine with the sautéed vegetables and sauce.
  7. Mix in the chopped basil, parsley, and grated Parmesan cheese. Continue cooking for 1 to 2 minutes, ensuring everything is heated through.
  8. Serve warm, garnishing with extra Parmesan cheese if desired.

Notes

Ensure not to overcook the asparagus for a delightful crunch. Use high-quality ravioli for the best flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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