Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ingredients:

1 tablespoon olive oil
1 pound asparagus, ends trimmed and cut into 2-inch pieces
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
1/4 cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli

Directions:

Cook the Ravioli: Follow the package instructions to cook the cheese ravioli. Once done, drain the ravioli and set it aside.
Sauté the Asparagus: In a large skillet, heat the olive oil over medium-high heat. Add the asparagus pieces and cook for 4-5 minutes until they become tender but still slightly crisp.
Add Tomatoes and Garlic: Stir in the cherry tomatoes and minced garlic. Season with salt and pepper to your taste. Cook for an additional 2-3 minutes until the tomatoes begin to soften slightly.
Make the Sauce: Pour in the chicken broth and lemon juice. Bring the mixture to a simmer and cook for about 2 minutes to let the flavors meld together.
Combine the Ravioli and Vegetables: Add the cooked ravioli to the skillet, gently tossing to combine it with the vegetables and the sauce.
Add Herbs and Cheese: Stir in the chopped basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes, just until everything is well-mixed and heated through.
Serve: Serve the ravioli dish hot, topped with extra Parmesan cheese if desired.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 350 kcal per serving
Servings: 4 servings