Ravioli with Fresh Vegetables (Print Version)
# Ingredients:
01 -
1/4 cup grated Parmesan cheese, with extra for topping if you like
02 -
1 package (20 ounces) refrigerated cheese ravioli
03 -
1/4 cup fresh parsley, chopped up
04 -
1/4 cup fresh basil, roughly chopped
05 -
1 tablespoon lemon juice
06 -
1/4 cup chicken broth
07 -
Salt and pepper as needed
08 -
3 cloves of garlic, finely chopped
09 -
2 cups cherry tomatoes, sliced in half
10 -
1 pound asparagus, with ends trimmed and cut into 2-inch chunks
11 -
1 tablespoon olive oil
# Instructions:
01 -
Boil the ravioli by following the package's instructions. Drain the water and put it aside.
02 -
Warm up some olive oil in a large pan over medium heat. Toss in the asparagus and let it cook for about 4 to 5 minutes until it’s a little soft but still crunchy.
03 -
Throw the halved tomatoes and minced garlic into the skillet. Sprinkle some salt and pepper to season. Keep cooking for 2 or 3 minutes until the tomatoes start breaking down.
04 -
Pour in the lemon juice and chicken broth. Let it gently simmer for around 2 minutes.
05 -
Take the cooked ravioli and carefully mix it into the pan, making sure the veggies and sauce coat everything evenly.
06 -
Stir in the chopped parsley, basil, and Parmesan cheese. Cook for about 1 or 2 minutes until the dish is nice and warm.
07 -
Serve the dish hot, and sprinkle a little more Parmesan on top if you’d like.