Tomato Asparagus Ravioli (Printable Version)
# What You'll Need:
01 -
1 package (20 ounces) cheese-filled ravioli, chilled
02 -
1 tablespoon fresh lemon juice
03 -
1/4 cup grated Parmesan, with extra for topping
04 -
1/4 cup chopped fresh basil
05 -
1/4 cup chopped fresh parsley
06 -
1/4 cup chicken broth
07 -
Salt and pepper, as needed
08 -
3 garlic cloves, finely chopped
09 -
2 cups cherry tomatoes, sliced in half
10 -
1 pound asparagus, tips trimmed, cut in chunks
11 -
1 tablespoon olive oil
# How to Make It:
01 -
Dish up the warm ravioli and toss on extra Parmesan if you like.
02 -
Toss in parsley, some basil, and plenty of Parmesan. Let it all heat up together for a minute or two.
03 -
Slide the drained ravioli into your pan, and gently mix it with all the veggies and sauce so it’s coated well.
04 -
Pour in the lemon juice and splash the chicken broth. Let it bubble for about two minutes to bring everything together.
05 -
Drop in your cherry tomatoes and garlic, sprinkle some salt and pepper, and cook just until the tomatoes start breaking down—about two minutes.
06 -
Heat up olive oil in a big pan on medium-high. Add your asparagus chunks and cook until just fork-tender—usually five minutes tops.
07 -
Boil the ravioli by following whatever the package says. Drain really well when it’s done.