Herbed Ravioli with Fresh Veggies
Herbed Ravioli with Fresh Veggies is a bright, easy pasta dish that comes together in minutes, perfect for a quick weeknight dinner or lunch.
Ingredients
Ingredients for the Dish
- 1 tablespoon olive oil
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 package (20 ounces) refrigerated cheese ravioli
Instructions
Preparation
- Prepare the ravioli according to the package instructions. Drain, set aside, and keep warm.
- Heat olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 4–5 minutes until tender-crisp.
- Stir in cherry tomatoes and minced garlic. Season with salt and pepper. Cook for 2–3 minutes until the tomatoes start to soften.
- Pour in the chicken broth and lemon juice. Let it simmer gently for 2 minutes to meld the flavors.
- Add the cooked ravioli to the skillet and toss gently to coat the pasta with the sauce and vegetables.
- Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1–2 minutes until heated through.
- Transfer to plates and garnish with extra Parmesan if desired. Serve immediately.
Notes
Use fresh herbs for the brightest flavor. Do not overcook the asparagus; keep it tender-crisp. If sauce is thin, let it reduce a minute or toss with more Parmesan to thicken. For a texture contrast, try serving with a warm slice of crispy balsamic potato torte. Best served hot on warm plates with extra Parmesan and fresh basil leaves.