Ingredients
- 1 tablespoon olive oil
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 (20 oz) package cheese ravioli (fresh or frozen)
- Grated Parmesan, for serving
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain and set aside.
- Cook veggies: In a large skillet, heat olive oil over medium heat. Add asparagus and sauté for about 3–4 minutes, until just tender.
- Add tomatoes & garlic: Stir in cherry tomatoes and garlic. Cook for 2–3 minutes, until tomatoes begin to soften. Season with salt and pepper.
- Deglaze & flavor: Add chicken broth and lemon juice, scraping the pan. Let simmer 2 minutes to reduce slightly.
- Combine: Add cooked ravioli to the skillet. Toss gently to coat with veggies and sauce.
- Finish: Stir in fresh basil and parsley.
- Serve: Plate and top with freshly grated Parmesan.
✅ Tips:
- Add a pinch of red pepper flakes for heat.
- Swap ravioli for tortellini or gnocchi if desired.
- For extra richness, stir in a tablespoon of butter at the end.
