Ravioli with Fresh Vegetables (Print Version)
# Ingredients:
01 -
1 package (20 ounces) cheese ravioli, found in the refrigerated section
02 -
2 cups cherry tomatoes, cut in halves
03 -
1 pound asparagus, chopped into 2-inch sections, discard tough ends
04 -
1/4 cup grated Parmesan, with more for sprinkling on top
05 -
1/4 cup fresh parsley, finely chopped
06 -
1/4 cup fresh basil leaves, chopped
07 -
1 tablespoon olive oil
08 -
Salt and black pepper, add as needed
09 -
3 cloves garlic, finely minced
10 -
1/4 cup chicken broth
11 -
1 tablespoon lemon juice, freshly squeezed
# Instructions:
01 -
Follow the cooking directions on the ravioli package. Once done, drain and put aside.
02 -
In a big skillet, warm up olive oil on medium-high heat. Toss in the asparagus and cook for 4 to 5 minutes till tender but still a bit crisp.
03 -
Add the halved tomatoes and minced garlic to the skillet. Sprinkle with a bit of salt and pepper. Let it cook for 2 to 3 minutes until the tomatoes start softening.
04 -
Stir in the chicken broth and lemon juice. Let it gently simmer for 2 minutes.
05 -
Transfer the drained ravioli into the skillet. Mix gently with the veggies and sauce to coat everything evenly.
06 -
Sprinkle in the chopped parsley, basil, and Parmesan cheese. Give it a quick mix and cook for another minute or two, just until it's all warmed through.
07 -
Serve warm, and sprinkle a bit more Parmesan on top if you'd like.