Ravioli with tomatoes, asparagus, garlic and herbs


1 tablespoon of olive oil

1 pound of asparagus, trimmed tips, cut into 2-inch pieces

2 cups of cherry tomatoes, halfway through

3 cloves of garlic, chopped

Salt and pepper to taste

1/4 cup of chicken broth

1 tablespoon of lemon juice

1/4 cup of fresh, chopped basil

1/4 cup of fresh, chopped parsley

1/4 cup of grated Parmesan cheese, more to serve

1 pack of ravioli with refrigerated cheese (20 ounces)


Cook the ravioli according to the instructions on the package. Drain and set aside.

In a large pan, heat the olive oil to medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.

Add the cherry tomatoes and garlic to the pan. Salt and pepper seasoning. Cook another 2-3 minutes until the tomatoes begin to soften.

Pour the chicken broth and lemon juice. Bring it on low heat and cook for 2 minutes.

Add the cooked ravioli to the pan and throw it gently to combine with the vegetables and the sauce.

Stir fresh basil, parsley and grated Parmesan cheese. Cook another 1-2 minutes until everything heats up.

Serve the hot ravioli, covered with additional Parmesan cheese if you want.

Preparation time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes

Kcal: 350 kcal | Portions: 4 portions