Sounds like a fresh, herby grandma classic! Here’s the full recipe based on what you shared—quick, veggie-packed, and ready in under 30 mins. Serves 4.
Ingredients:
- 1 tbsp olive oil
- 1 lb 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 (or veggie for vegetarian)
- 1 tbsp lemon juice
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 package (20 oz) refrigerated cheese ravioli
Instructions:
- Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook according to package (usually 4-6 mins). Drain, reserving 1/2 cup pasta water.
- Sauté the veggies: In a large skillet, heat olive oil over medium-high. Add asparagus and cook 3-4 mins until crisp-tender. Toss in tomatoes and garlic; cook 2 mins more until tomatoes soften and garlic is fragrant. Season with salt and pepper.
- Build the sauce: Pour in chicken broth and lemon juice. Simmer 2 mins to reduce slightly. Stir in basil, parsley, and Parmesan. If too thick, add a splash of reserved pasta water.
- Combine: Add cooked ravioli to the skillet. Gently toss to coat everything. Heat through for 1 min.
- Serve: Plate up with extra Parmesan on top. Pairs great with a crisp salad or garlic bread.
Pro tip: For extra zing, add a pinch of red pepper flakes. Made this yet? Let me know how it turns out! 🍝🌿
