Description
A light, vibrant, and easy weeknight pasta featuring cheese ravioli, asparagus, cherry tomatoes, and fresh herbs in a lemon-garlic broth. Ready in under 30 minutes!
Ingredients
Scale
- 1 (20 oz) package refrigerated cheese ravioli
- 1 tablespoon olive oil
- 1 pound asparagus, 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 (or vegetable broth for vegetarian option)
- 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 topping
Instructions
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions (about 4–5 minutes). Drain and set aside, reserving a bit of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add asparagus and cook for 4–5 minutes until tender-crisp.
- Add cherry tomatoes and garlic. Season with salt and pepper. Sauté for another 2–3 minutes until tomatoes soften slightly.
- Stir in chicken broth and lemon juice. Let simmer for 2 minutes to combine flavors.
- Add the cooked ravioli to the skillet. Gently toss to coat in the sauce.
- Stir in chopped basil, parsley, and grated Parmesan. Cook for 1–2 minutes until heated through.
- Serve immediately with extra Parmesan and fresh basil, if desired.
Notes
- Do not overcook the asparagus—keep it tender-crisp for best results.
- Vegetarian version: swap chicken broth for vegetable broth.
- Garnish with red pepper flakes for a spicy kick.
- Store leftovers for up to 3 days in the fridge.
- Use gluten-free ravioli for a gluten-free option.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing & Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 430
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 55 mg
