- Cook the cheese ravioli according to the directions on the package. Once cooked, drain and set aside.
- In a large skillet, warm the olive oil over medium-high heat. Add the asparagus and sauté for about 4-5 minutes, or until it’s just tender but still crisp.
- Toss in the halved cherry tomatoes and minced garlic. Season the mix with a pinch of salt and pepper. Let it cook for another 2-3 minutes, until the tomatoes begin to soften and release their juices.
- Pour in the chicken broth along with the lemon juice. Let everything simmer gently for about 2 minutes to allow the flavors to meld.
- Carefully add the cooked ravioli to the skillet. Give everything a gentle toss to coat the pasta with the flavorful veggie mixture.
- Sprinkle in the chopped basil, parsley, and Parmesan cheese. Stir softly and cook for another 1-2 minutes, until the cheese melts slightly and the dish is heated through.
- Serve warm and garnish with extra Parmesan if you like a little extra cheesy goodness!
Quick Details:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories: 350 kcal per serving
- Servings: Makes 4 servings
This ravioli recipe is perfect for busy nights or casual gatherings when you want something wholesome and delicious without a lot of fuss. Fresh herbs and a touch of lemon brighten up the flavors, while the cheesy ravioli makes it hearty enough to satisfy. Enjoy!
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