Description
Enjoy a delightful and colorful meal with this Ravioli with Tomatoes and Asparagus recipe. Tender cheese ravioli are paired with vibrant asparagus, cherry tomatoes, and fresh herbs, all brought together in a light, flavorful broth. Quick and easy to make, this dish is perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Pasta
- 1 package (20 ounces) refrigerated cheese ravioli
Fresh Vegetables & Aromatics
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Sauce Ingredients
- 1 tablespoon olive oil
- 1/4 cup chicken broth (use vegetable broth for vegetarian version)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Cheese
- 1/4 cup Parmesan cheese, freshly grated, plus extra for serving
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the cheese ravioli according to package instructions. Drain well without rinsing.
- Sauté Vegetables: Heat olive oil in a skillet. Sauté asparagus until tender-crisp. Add tomatoes, garlic, salt, and pepper. Cook until tomatoes soften.
- Make the Sauce: Pour in broth and lemon juice. Simmer for 2 minutes to create a light sauce.
- Combine Ingredients: Add drained ravioli to the skillet. Fold gently with vegetables and sauce.
- Finish and Serve: Sprinkle basil, parsley, and Parmesan over the dish. Stir to combine. Serve hot with extra Parmesan.
Notes
- This dish is best served immediately while the ravioli is tender and the vegetables still have some bite to them.
- For a vegetarian version, simply substitute vegetable broth for the chicken broth.
- Feel free to use any type of ravioli you prefer – cheese, spinach, mushroom, or even butternut squash ravioli would work beautifully with these spring vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg
