Ingredients
1 tbsp olive oil
1 lb asparagus (ends trimmed, cut into 2-inch pieces)
2 cups cherry tomatoes (halved)
3 cloves garlic (minced)
Salt & pepper (to taste)
¼ cup chicken broth
1 tbsp lemon juice
¼ cup fresh basil (chopped)
¼ cup fresh parsley (chopped)
¼ cup grated Parmesan cheese (+ extra for serving)
1 package (20 oz) refrigerated cheese ravioli
Instructions
Cook the ravioli as directed on the package. Drain and set aside.
Sauté the asparagus: Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4-5 minutes until tender but still crisp.
Add tomatoes & garlic: Toss in the cherry tomatoes and minced garlic. Season with salt and pepper, then cook for 2-3 minutes until tomatoes soften slightly.
Simmer with broth & lemon juice: Pour in chicken broth and lemon juice, then simmer for 2 minutes.
Combine with ravioli: Add the cooked ravioli to the skillet and gently mix with the veggies and sauce.
Finish with herbs & cheese: Stir in basil, parsley, and Parmesan. Cook for another 1-2 minutes until heated through.
Serve warm, garnished with extra Parmesan if desired.
