Fresh Ravioli with Tomatoes and Asparagus - Spring Pasta in 25 Minutes
Tender cheese ravioli tossed with fresh asparagus, cherry tomatoes, and herbs in a light lemon sauce. Perfect spring pasta ready in 25 minutes!
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Stove
- Spatula
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- Salt
- freshly ground black pepper
- ¼ cup chicken broth
- 1 tablespoon fresh lemon juice
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup Parmesan cheese, freshly grated, plus extra for serving
- 1 package (20 oz) refrigerated cheese ravioli
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