Vibrant Ravioli With Tomatoes Asparagus And Herbs
This lively spring meal brings together cheesy ravioli, crisp asparagus, juicy cherry tomatoes, plus lots of herbs in a tangy, light broth with a bit of Parmesan on top.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummygusto.com.
Cooking tools:
- Pot
- Saucepan
- Skillet
- Spoon
- Spatula
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Grater
- Mixing bowl
- Stove
- Tongs
- Kitchen towel
- Airtight container
- Serving platter
- Plate
- Wooden spoon
- Kitchen shears
- Pasta water measuring cup
- Garlic press
- Citrus press
- Paring knife
- Kitchen timer
Ingredients
- 1/4 cup grated Parmesan, plus extra for garnish
- 20 ounces (1 package) fresh cheese ravioli
- 1/4 cup chicken broth or stock
- 2 cups halved cherry tomatoes
- 3 minced garlic cloves
- 1 lemon’s juice (about 1 tablespoon)
- A pinch of salt and pepper, as needed
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup basil leaves, chopped fresh
- A tablespoon of olive oil
- 1 pound asparagus, trimmed and cut into short pieces
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