Ravioli with Tomatoes Asparagus Garlic and Herbs
This delightful dish combines tender cheese ravioli with fresh asparagus, juicy cherry tomatoes, and aromatic garlic, all tossed in a light sauce. Topped with fresh herbs and Parmesan cheese, it’s a perfect meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 1/4 cup fresh basil, chopped
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- 2 cups cherry tomatoes, halved
- 1 package (20 ounces) refrigerated cheese ravioli
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare 1 package (20 ounces) of refrigerated cheese ravioli according to the package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
- Add 2 cups of halved cherry tomatoes and 3 minced garlic cloves to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.
- Pour in 1/4 cup of chicken broth and 1 tablespoon of 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 1/4 cup of chopped fresh basil, 1/4 cup of chopped fresh parsley, and 1/4 cup of grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
- Serve the ravioli hot, topped with additional Parmesan cheese if desired.
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 15mg