Effortless Ravioli Tomatoes Asparagus (Print View)
Soft cheese ravioli mixed up with fresh asparagus, sweet tomatoes and loads of herbs in a simple, lemony broth and a generous shake of Parmesan.
# What You'll Need:
01 -
1/4 cup grated Parmesan, plus extra for garnish
02 -
20 ounces (1 package) fresh cheese ravioli
03 -
1/4 cup chicken broth or stock
04 -
2 cups halved cherry tomatoes
05 -
3 minced garlic cloves
06 -
1 lemon’s juice (about 1 tablespoon)
07 -
A pinch of salt and pepper, as needed
08 -
1/4 cup fresh parsley, roughly chopped
09 -
1/4 cup basil leaves, chopped fresh
10 -
A tablespoon of olive oil
11 -
1 pound asparagus, trimmed and cut into short pieces
# Directions:
01 -
Follow the directions on the ravioli package to cook it. Drain thoroughly, and put it to the side.
02 -
Warm up olive oil in a big pan over medium-high heat. Toss in the asparagus and cook for around 4-5 minutes until it's crisp but tender.
03 -
Add chopped garlic and cherry tomatoes to the pan. Sprinkle with salt and pepper. Let it cook for 2-3 minutes until the tomatoes are a little soft.
04 -
Pour chicken broth and squeeze in lemon juice. Let it bubble gently for a couple of minutes.
05 -
Gently add your drained ravioli to the pan. Toss everything around so the ravioli is coated all through the sauce and vegetables.
06 -
Mix in chopped basil, parsley, and the grated Parmesan. Let it all cook together for another minute or two until warm.
07 -
Serve while hot. Sprinkle a bit more Parmesan on top if that's your thing.