Ingredients:
1 tablespoon olive oil
One pound of asparagus, cut into 2-inch segments after trimming the ends
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
Add more grated Parmesan cheese for serving, and use 1/4 cup.
1 package (20 ounces) refrigerated cheese ravioli
Directions:
Cook Ravioli: Prepare the ravioli according to the package instructions. Drain and set aside.
Cook Asparagus: In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
Add Tomatoes and Garlic: Add the halved cherry tomatoes and minced garlic to the skillet. Season with salt and pepper. Cook until the tomatoes start to soften, about 2 to 3 more minutes.
Add Lemon Juice and Broth: Add the lemon juice and chicken broth. Cook for two minutes after bringing the mixture to a simmer.
Mix with Ravioli: Put the cooked ravioli in the skillet with the sauce and veggies, and stir gently.
Add Herbs and Cheese: Add the grated Parmesan cheese, chopped basil, and parsley. Cook for a further one to two minutes, or until well heated.
Serve: Serve the ravioli hot, topped with additional Parmesan cheese if desired.
Enjoy this fresh and flavorful dish!