Tomato Asparagus Ravioli Mix (Printable Version)

# What You'll Need:

01 - 1 tablespoon extra virgin oil
02 - 1 pound asparagus, woody ends cut off, chopped into 2-inch segments
03 - 2 cups halved cherry tomatoes
04 - 3 cloves garlic, finely chopped
05 - Salt and pepper, as needed
06 - 1/4 cup chicken stock
07 - 1 tablespoon fresh lemon squeeze
08 - 1/4 cup basil leaves, sliced thin
09 - 1/4 cup parsley leaves, diced
10 - 1/4 cup shredded Parmesan, extra for topping
11 - 1 package (20 ounces) store-bought cheese ravioli

# Steps to Follow:

01 - Boil the ravioli following package directions. Strain and put aside.
02 - Warm the extra virgin oil in a big pan over medium-high fire. Toss in asparagus and cook about 4-5 minutes till slightly crunchy.
03 - Throw tomatoes and garlic into the pan. Sprinkle with salt and pepper. Let cook 2-3 minutes until tomatoes start to get soft.
04 - Add stock and lemon juice. Let bubble gently for 2 minutes.
05 - Drop cooked ravioli into the pan and flip carefully to mix with veggies and liquid.
06 - Mix in the basil, parsley, and Parmesan. Let everything warm through for 1-2 minutes.
07 - Scoop hot ravioli onto plates, add extra Parmesan on top if you want.

Go Back