Description
A fresh and flavorful pasta dish featuring cheese ravioli, cherry tomatoes, asparagus, garlic, and herbs, all tossed in a light lemon-garlic sauce. This easy one-skillet meal is perfect for a quick, healthy, and satisfying weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound 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
- 1 tablespoon 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 ounces) refrigerated cheese ravioli
Instructions
- Cook the cheese ravioli according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add asparagus and cook for 4–5 minutes until tender-crisp.
- Add cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for 2–3 minutes until tomatoes begin to soften.
- Pour in chicken broth and lemon juice. Simmer for 2 minutes to blend flavors.
- Add cooked ravioli to the skillet and gently toss to coat in the sauce and vegetables.
- Stir in fresh basil, parsley, and Parmesan cheese. Cook for 1–2 more minutes until everything is heated through.
- Serve hot, topped with additional Parmesan cheese if desired.
Notes
- Do not overcook the asparagus to maintain a nice crunch.
- Use fresh, high-quality ingredients for the best flavor.
- Add a pinch of red pepper flakes for extra heat.
- Substitute vegetable broth or white wine for chicken broth if preferred.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg