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Ravioli with Tomatoes, Asparagus, and Herbs

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A delightful recipe featuring tender cheese ravioli with fresh asparagus and cherry tomatoes, enhanced by garlic and herbs for a flavorful and vibrant dish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 450 grams asparagus, trimmed and cut into 5-centimeter pieces
  • 300 grams cherry tomatoes, halved
  • 3 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 60 milliliters chicken broth
  • 1 tablespoon lemon juice
  • 15 grams fresh basil, chopped
  • 15 grams fresh parsley, chopped
  • 25 grams grated Parmesan cheese, plus extra for serving
  • 570 grams refrigerated cheese ravioli

Instructions

  1. Cook the ravioli according to the package instructions. Once cooked, drain and set aside.
  2. Sauté the asparagus: In a large pan, heat the olive oil over medium-high heat. Add the asparagus pieces and cook for 4 to 5 minutes until tender-crisp.
  3. Add the halved cherry tomatoes and minced garlic. Season with salt and pepper. Sauté for an additional 2 to 3 minutes until the tomatoes begin to soften.
  4. Create the sauce: Pour in the chicken broth and lemon juice. Bring the mixture to a gentle simmer and let it cook for 2 minutes.
  5. Combine with the ravioli: Gently add the cooked ravioli to the pan and toss to combine with the vegetables and sauce.
  6. Finish with herbs and cheese: Mix in the chopped basil, parsley, and grated Parmesan cheese. Continue cooking for 1 to 2 minutes until heated through.
  7. Serve: Dish out the warm ravioli mixture and garnish with extra Parmesan if desired.

Notes

For richer flavor, add a splash of white wine after sautéing garlic. Store leftovers in an airtight container up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: ravioli, Italian, vegetarian, spring, summer, pasta, garlic, tomatoes, asparagus, herbs

Find it online: https://recipehappy.com/ravioli-with-tomatoes-asparagus-and-herbs/