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Ravioli con pomodori, asparagi e erbe

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A delightful bowl of cheese ravioli with fresh asparagus, cherry tomatoes, and aromatic herbs, all brought together with a light sauce.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 450 grams asparagus, trimmed and cut into 5-centimeter pieces
  • 300 grams cherry tomatoes, halved
  • 3 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 60 milliliters chicken broth
  • 1 tablespoon lemon juice
  • 15 grams fresh basil, chopped
  • 15 grams fresh parsley, chopped
  • 25 grams grated Parmesan cheese, plus extra for serving
  • 570 grams refrigerated cheese ravioli

Instructions

  1. Cook the cheese ravioli according to the package instructions, then drain and set aside.
  2. Heat olive oil in a large pan over medium-high heat. Add the asparagus and cook for 4 to 5 minutes until tender-crisp.
  3. Introduce the cherry tomatoes and minced garlic to the pan. Season with salt and black pepper. Sauté for an additional 2 to 3 minutes until the tomatoes begin to soften.
  4. Pour in the chicken broth and lemon juice. Bring to a gentle simmer and cook for 2 minutes.
  5. Add the cooked ravioli to the pan and gently toss to combine with the sautéed vegetables and sauce.
  6. Mix in the chopped basil, parsley, and grated Parmesan cheese. Continue cooking for 1 to 2 minutes until the mixture is heated through.
  7. Serve warm, garnished with additional Parmesan cheese if desired.

Notes

For extra flavor, consider adding red pepper flakes for a spicy kick. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: ravioli, asparagus, cherry tomatoes, Italian, vegetarian, pasta dish

Find it online: https://saveurmagique.com/ravioli-pomodori-asparagi-erbe/