Instructions
Cook the cheese ravioli according to package instructions, then drain and set aside.
Heat olive oil in a large pan over medium-high heat. Add asparagus and cook for 4 to 5 minutes until tender-crisp.
Introduce cherry tomatoes and minced garlic to the pan. Season with salt and pepper. Sauté for an additional 2 to 3 minutes until tomatoes begin to soften.
Pour in chicken broth and lemon juice. Bring to a gentle simmer and cook for 2 minutes.
Add the cooked ravioli to the pan and gently toss to combine with the sautéed vegetables and sauce.
Mix in chopped basil, parsley, and grated Parmesan cheese. Continue cooking for 1 to 2 minutes until the mixture is heated through.
Serve warm, garnished with additional Parmesan cheese if desired.
Notes
- For best texture, avoid overcooking the asparagus and ravioli. Serve immediately for optimal freshness.
Tools You’ll Need
- Large sauté pan
- Colander
- Chef’s knife
- Cutting board
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains milk and wheat; may contain eggs depending on ravioli
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
- Calories: 425
- Total Fat: 13 g
- Total Carbohydrate: 56 g
- Protein: 18 g
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