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Ravioli with Tomatoes, Asparagus, and Herbs

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A delightful dish featuring cheese ravioli paired with fresh asparagus, juicy cherry tomatoes, and aromatic herbs, perfect for any gathering.

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. Begin by cooking the cheese ravioli according to the package instructions. Once cooked, drain and set aside.
  2. In a large pan, heat the olive oil over medium-high heat. Add the asparagus pieces and cook for about 4 to 5 minutes, or until they are tender-crisp.
  3. Introduce the halved cherry tomatoes and minced garlic into the pan. Season with salt and black pepper to taste. Sauté for an additional 2 to 3 minutes until the tomatoes start to soften.
  4. Pour in the chicken broth and lemon juice. Bring the mixture to a gentle simmer and let it cook for 2 minutes.
  5. Add the cooked ravioli to the pan, gently tossing to combine with the sautéed vegetables and sauce.
  6. Mix in the chopped basil, parsley, and grated Parmesan cheese. Continue cooking for 1 to 2 minutes, or until everything is heated through.
  7. Serve the dish warm, garnished with additional grated Parmesan cheese if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Consider adding toasted pine nuts for crunch or red pepper flakes for a spicy kick.

Nutrition

Keywords: ravioli, asparagus, tomatoes, vegetarian recipe, spring dish, pasta, herbs

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