Ravioli Tomatoes Asparagus Herbs (Print Version)
Delicate ravioli paired with asparagus, tomatoes, garlic, and fresh herbs make a satisfying, vibrant dish.
# Ingredients:
→ Main Components
01 -
1 tablespoon olive oil
02 -
450 grams asparagus, trimmed and cut into 5-centimeter pieces
03 -
300 grams cherry tomatoes, halved
04 -
3 cloves garlic, minced
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
60 milliliters chicken broth
08 -
1 tablespoon lemon juice
09 -
15 grams fresh basil, chopped
10 -
15 grams fresh parsley, chopped
11 -
25 grams grated Parmesan cheese, plus extra for serving
12 -
570 grams refrigerated cheese ravioli
# Instructions:
01 -
Cook the cheese ravioli according to package instructions, then drain and set aside.
02 -
Heat olive oil in a large pan over medium-high heat. Add asparagus and cook for 4 to 5 minutes until tender-crisp.
03 -
Introduce cherry tomatoes and minced garlic to the pan. Season with salt and pepper. Sauté for an additional 2 to 3 minutes until tomatoes begin to soften.
04 -
Pour in chicken broth and lemon juice. Bring to a gentle simmer and cook for 2 minutes.
05 -
Add the cooked ravioli to the pan and gently toss to combine with the sautéed vegetables and sauce.
06 -
Mix in chopped basil, parsley, and grated Parmesan cheese. Continue cooking for 1 to 2 minutes until the mixture is heated through.
07 -
Serve warm, garnished with additional Parmesan cheese if desired.
# Notes:
01 -
For best texture, avoid overcooking the asparagus and ravioli. Serve immediately for optimal freshness.