Ravioli Tomatoes Asparagus (Print-Friendly Version)
Pasta pockets with tomatoes, asparagus, and loads of garlicky herb taste.
# Ingredients List:
01 -
1 tablespoon lemon juice
02 -
1/4 cup grated Parmesan cheese, with extra if you want on top
03 -
Salt and pepper, add a little or a lot
04 -
1/4 cup fresh parsley, chopped up
05 -
1/4 cup chicken broth
06 -
1 package (20 ounces) chilled cheese ravioli
07 -
2 cups cherry tomatoes, sliced in halves
08 -
1 pound asparagus, ends snipped, cut into chunks
09 -
1 tablespoon olive oil
10 -
1/4 cup fresh basil, chopped up
11 -
3 cloves garlic, finely chopped
# Detailed Cooking Steps:
01 -
Dish out the hot ravioli, then sprinkle more Parmesan if you like.
02 -
Toss in the fresh basil, parsley, and all that tasty Parmesan. Stir everything, let it warm for a minute or two.
03 -
Gently add the already-cooked ravioli straight into the skillet. Give it all a good mix so the sauce and veggies wrap around the pasta.
04 -
Splash in the chicken broth with the lemon juice. Let that bubble for a couple minutes.
05 -
Pop the cherry tomatoes and garlic into your pan next. Sprinkle on salt and pepper. Give it a quick cook until the tomatoes break down a bit.
06 -
Pour olive oil into a big skillet, set over medium-high. Toss in those asparagus chunks, and cook until they're bright and just tender.
07 -
Get the ravioli cooking just as the bag says. Drain off the water and have it ready.