Print

Ravioli with Tomatoes and Asparagus

Print Recipe

A flavorful pasta dish featuring cheese ravioli tossed with sautéed asparagus, cherry tomatoes, garlic, fresh herbs, and Parmesan cheese, finished with a light lemon and chicken broth sauce.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 package (20 ounces) refrigerated cheese ravioli

Instructions

  1. Cook the ravioli in salted boiling water until al dente. Drain, reserving a little pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4–5 minutes until tender-crisp.
  3. Add cherry tomatoes and garlic to the skillet; season with salt and pepper. Cook for 2–3 minutes until tomatoes soften.
  4. Pour in chicken broth and lemon juice, bring to a simmer and cook for 2 minutes.
  5. Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
  6. Stir in fresh basil, parsley, and grated Parmesan cheese. Cook for another 1–2 minutes until heated through.
  7. Serve the ravioli hot, topped with additional Parmesan cheese if desired.

Notes

1. Reserve pasta water to adjust sauce consistency if needed. 2. Use fresh herbs such as basil and parsley for bright flavor. 3. Substitute vegetable broth for chicken broth for a vegetarian option.

Nutrition

Find it online: https://www.rapidrecipes.blog/ravioli-with-tomatoes-asparagus/