Description
A delightful and vibrant dish of cheese ravioli tossed with fresh asparagus, cherry tomatoes, and a light lemon sauce, topped with Parmesan cheese and herbs. This recipe is a perfect showcase of spring flavors and is quick and easy to prepare.
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: Boil a pot of salted water and cook the ravioli until tender. Drain but do not rinse.
- Sauté Vegetables: In a skillet, sauté asparagus until crisp-tender. Add tomatoes, garlic, salt, and pepper, and cook until tomatoes soften.
- Make the Sauce: Pour in broth and lemon juice, simmer briefly.
- Combine: Add ravioli to the skillet, mix gently with vegetables and sauce.
- Finish: Sprinkle with herbs, Parmesan, and cook briefly until heated through.
- Serve: Transfer to a serving bowl, garnish with extra Parmesan, and black pepper.
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 plate
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg
