Ravioli with Tomatoes

Asparagus, Garlic, and Herbs
Ingredients: 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 Directions: Cook the ravioli according to the package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp. Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften. Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes. Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce. Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through. Serve the ravioli hot, topped with additional Parmesan cheese if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 350 kcal | Servings: 4 servings