Ravioli & Veggies (Print Version)
Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 pound asparagus, trimmed and cut into 2-inch pieces.
03 -
2 cups cherry tomatoes, halved.
04 -
3 cloves garlic, minced.
05 -
Salt and pepper to taste.
06 -
1/4 cup chicken broth.
07 -
1 tablespoon lemon juice.
08 -
1/4 cup fresh basil, chopped.
09 -
1/4 cup fresh parsley, chopped.
10 -
1/4 cup grated Parmesan cheese, plus more for serving.
11 -
1 pack (20 ounces) refrigerated cheese ravioli.
Instructions:
01 -
Follow the instructions on the ravioli package. Drain and set aside.
02 -
In a large pan, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
03 -
Add the cherry tomatoes and minced garlic to the pan. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes start to soften.
04 -
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
05 -
Add the cooked ravioli to the pan and gently toss to combine with the vegetables and sauce.
06 -
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
07 -
Serve the ravioli hot, topped with additional Parmesan cheese if desired.
Notes:
01 -
Enjoy this fresh and flavorful ravioli dish, perfect for a quick and satisfying meal!.