Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Instructions:
Cook the Ravioli:
Bring a large pot of salted water to a boil. Once boiling, add the ravioli and cook according to the package instructions (typically 4-5 minutes, depending on the type).
Once cooked, drain the ravioli, reserving about 1/4 cup of the pasta cooking water. Set the ravioli aside.
Prepare the Vegetables:
While the ravioli is cooking, heat the olive oil in a large skillet over medium heat.
Add the asparagus pieces to the skillet and sauté for about 3-4 minutes, until they begin to soften but remain crisp-tender.
Add the halved cherry tomatoes and minced garlic to the skillet. Stir and cook for an additional 2-3 minutes, until the garlic is fragrant and the tomatoes begin to soften.
Make the Sauce:
Season the vegetable mixture with salt and pepper to taste.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for another 2-3 minutes, allowing the broth to reduce slightly.
Stir in the lemon juice, chopped fresh basil, and parsley, mixing to combine. Adjust seasoning if needed, adding more salt or pepper to taste.
Combine Ravioli with the Sauce:
Gently add the cooked ravioli to the skillet with the vegetable mixture. Toss carefully to coat the ravioli in the sauce. If the sauce is too thick, add a small amount of the reserved pasta water to thin it out.
Sprinkle the grated Parmesan cheese over the ravioli and toss gently to combine.
Serve:
Plate the ravioli, spooning the vegetables and sauce over the top.
Garnish with additional Parmesan cheese and fresh herbs if desired.
Serve hot and enjoy!
This recipe serves about 4 people, and the combination of the savory Parmesan, fresh vegetables, and aromatic herbs makes it a perfect dish for any occasion!
