Description
This vibrant and fresh springtime recipe features tender cheese ravioli tossed with sautéed asparagus, juicy cherry tomatoes, garlic, and a light lemon-broth sauce. Finished with fresh basil, parsley, and Parmesan cheese, it’s a perfect quick and flavorful vegetarian meal.
Ingredients
Scale
Vegetables & Herbs
- 1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
Liquids & Oils
- 1 tablespoon olive oil
- ¼ cup chicken broth
- 1 tablespoon fresh lemon juice
Others
- Salt and freshly ground black pepper to taste
- ¼ cup Parmesan cheese, freshly grated, plus extra for serving
- 1 package (20 oz) refrigerated cheese ravioli
Instructions
- Cook the ravioli: Cook the cheese ravioli according to the package directions until perfectly tender. Drain well and set aside for later.
- Sauté the asparagus: Heat olive oil in a large skillet over medium-high heat until shimmering. Add asparagus pieces and cook for 4-5 minutes, stirring occasionally, until they become tender-crisp and bright green.
- Add tomatoes and garlic: Add halved cherry tomatoes and minced garlic to the skillet. Season with salt and freshly ground black pepper. Cook for 2-3 minutes until the tomatoes soften and start releasing their juices.
- Create the light sauce: Pour in chicken broth and fresh lemon juice. Bring the mixture to a gentle simmer and cook for about 2 minutes to allow flavors to meld together.
- Combine with ravioli: Gently add the cooked ravioli to the skillet. Toss carefully to coat the pasta evenly with the vegetables and sauce without breaking the ravioli.
- Finish with fresh herbs and cheese: Stir in chopped fresh basil, parsley, and grated Parmesan cheese. Cook another 1-2 minutes until everything is heated through and the cheese begins to melt into the sauce.
- Serve this spring masterpiece: Serve immediately while hot, with extra Parmesan cheese on the side for added flavor. Enjoy a fresh and colorful dish perfect for spring.
Notes
- Use fresh asparagus and cherry tomatoes for the best flavor and texture.
- Be gentle when mixing the cooked ravioli to avoid breaking them apart.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Serve with a side salad or crusty bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: ravioli, asparagus, cherry tomatoes, Italian, spring recipe, vegetarian, pasta, easy dinner
