Tomato Asparagus Ravioli Mix (Printable Version)
Tender pasta paired with green spears, ripe tomatoes, and zesty garlic-herb goodness.
# What You'll Need:
01 -
1 tablespoon extra virgin oil
02 -
1 pound asparagus, woody ends cut off, sliced into 2-inch chunks
03 -
2 cups small tomatoes, cut in half
04 -
3 cloves garlic, finely chopped
05 -
Salt and pepper, as needed
06 -
1/4 cup chicken stock
07 -
1 tablespoon fresh lemon squeeze
08 -
1/4 cup basil leaves, sliced thin
09 -
1/4 cup parsley leaves, diced
10 -
1/4 cup shredded Parmesan, extra for topping
11 -
1 pack (20 ounces) store-bought cheese ravioli
# Step-by-Step Guide:
01 -
Boil the ravioli following pack directions. Strain and put aside.
02 -
Warm the extra virgin oil in a big pan over medium-high flame. Toss in asparagus and let it cook about 4-5 minutes till slightly crunchy.
03 -
Throw in your halved tomatoes and chopped garlic. Sprinkle with salt and pepper. Let it all cook together for 2-3 minutes until tomatoes get soft.
04 -
Add your chicken stock and lemon squeeze. Let it bubble up and cook down for 2 minutes.
05 -
Put your cooked ravioli into the pan and lightly mix with the veggie mixture and sauce.
06 -
Mix in the sliced basil, diced parsley, and shredded Parmesan. Heat everything together for 1-2 minutes more.
07 -
Scoop the hot ravioli onto plates, with extra Parmesan on top if you want.