The combination of the tender cheese ravioli and the vibrant sautéed vegetables, including the crisp asparagus and juicy cherry tomatoes, makes this dish not only visually appealing but also a burst of fresh, summery flavors. The addition of fresh basil and parsley adds an aromatic touch, while the lemon juice brightens the dish with a hint of zesty freshness. The melted Parmesan cheese brings everything together, creating a satisfying, light, and balanced meal that’s perfect for any occasion.
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
Instructions:
- Cook the Ravioli:
Begin by bringing a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package instructions, usually around 3 to 5 minutes, until they float to the surface. Once cooked, drain the ravioli and set them aside. - Sauté the Vegetables:
While the ravioli is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and cook for about 3 to 4 minutes, stirring occasionally, until they start to become tender but still have a slight crunch. - Add Tomatoes and Garlic:
Stir in the halved cherry tomatoes and minced garlic. Season the mixture with salt and pepper to taste. Sauté for another 2 to 3 minutes until the tomatoes begin to soften and release some of their juices, and the garlic becomes fragrant. - Deglaze with Chicken Broth:
Pour in 1/4 cup of chicken broth and 1 tablespoon of lemon juice, scraping any browned bits from the bottom of the skillet to infuse the vegetables with extra flavor. Let the broth simmer for 1 to 2 minutes to slightly reduce and enhance the overall taste. - Combine the Ravioli and Herbs:
Gently toss the cooked ravioli into the skillet with the sautéed vegetables. Carefully stir in the fresh basil and parsley, making sure the ravioli is coated in the flavorful broth and vegetables. - Add Parmesan Cheese:
Sprinkle 1/4 cup of grated Parmesan cheese over the ravioli and vegetables. Stir gently to combine, allowing the cheese to melt slightly and integrate with the broth. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired. - Serve:
Transfer the ravioli and vegetables to serving plates. Garnish with extra grated Parmesan cheese and additional fresh herbs, if you like. Serve warm.
