Description
This vibrant and fresh ravioli dish combines tender cheese-filled pasta with sautéed asparagus, juicy cherry tomatoes, and fragrant garlic and herbs. Finished with a light lemon and broth sauce and sprinkled with Parmesan, it makes a quick and flavorful meal perfect for spring or any time you want a bright, satisfying pasta dish.
Ingredients
Scale
Produce
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Dairy
- 1/4 cup grated Parmesan cheese, plus more for serving
Pantry
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon lemon juice
- 1 package (20 ounces) refrigerated cheese ravioli
Instructions
- Cook Ravioli: Prepare the refrigerated cheese ravioli by cooking according to the package instructions. Once cooked, drain and set aside to be added later.
- Sauté Asparagus: In a large skillet, heat the olive oil over medium-high heat. Add the chopped asparagus and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender-crisp but still vibrant green.
- Add Tomatoes and Garlic: To the skillet, add the halved cherry tomatoes and minced garlic. Season the mixture with salt and pepper to taste. Continue cooking for 2-3 minutes until the tomatoes begin to soften and release their juices.
- Simmer with Broth and Lemon: Pour in the chicken broth and lemon juice. Allow the mixture to simmer gently for 2 minutes so the flavors can meld together beautifully.
- Combine Ravioli: Add the cooked ravioli back into the skillet. Gently toss everything together to ensure the pasta is well coated with the flavorful sauce and vegetables.
- Add Herbs and Cheese: Stir in the chopped fresh basil, parsley, and grated Parmesan cheese. Cook for an additional 1-2 minutes to warm the herbs and meld all the flavors.
- Serve: Serve the ravioli hot, garnished with extra Parmesan cheese if desired for added richness and flavor.
Notes
- You can substitute vegetable broth to make this recipe vegetarian.
- Fresh herbs brighten the dish, but dried herbs can be used in a pinch (use about 1 teaspoon each).
- This recipe works well with other types of ravioli like spinach or mushroom fillings.
- For a vegan option, use vegan cheese ravioli, vegetable broth, and omit the Parmesan or replace with nutritional yeast.
- To make it gluten-free, use gluten-free ravioli.
