Ravioli with Tomatoes and Asparagus (Print Version)

# Ingredients:

→ Pasta

01 - 1 package (20 ounces) refrigerated cheese ravioli

→ Fresh Vegetables & Aromatics

02 - 1 pound asparagus, ends trimmed, cut into 2-inch pieces
03 - 2 cups cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1/4 cup fresh basil, chopped
06 - 1/4 cup fresh parsley, chopped

→ Sauce Ingredients

07 - 1 tablespoon olive oil
08 - 1/4 cup chicken broth (use vegetable broth for vegetarian version)
09 - 1 tablespoon fresh lemon juice
10 - Salt and freshly ground black pepper, to taste

→ Cheese

11 - 1/4 cup Parmesan cheese, freshly grated, plus extra for serving

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package instructions, usually 4-7 minutes or until they float to the top and are tender. Be careful not to overcook as they may burst. Drain the ravioli well, but don't rinse - that starchy coating helps the sauce cling better.
02 - While the pasta water is coming to a boil, heat the olive oil in a large skillet over medium-high heat. Add the trimmed and cut asparagus pieces to the hot oil. Cook for 4-5 minutes, stirring occasionally, until the asparagus becomes bright green and tender-crisp. You want them to still have a bit of snap when you bite into them.
03 - Once the asparagus is tender-crisp, add the halved cherry tomatoes and minced garlic to the skillet. Season everything with salt and freshly ground black pepper to taste. Cook for another 2-3 minutes, stirring gently, until the tomatoes begin to soften and release some of their juices, and the garlic becomes fragrant but not browned.
04 - Pour the chicken broth (or vegetable broth for a vegetarian version) and fresh lemon juice into the skillet with the vegetables. Bring the liquid to a gentle simmer and let it cook for about 2 minutes. This creates a light, flavorful sauce that will tie all the ingredients together.
05 - Add the drained ravioli to the skillet with the vegetables and sauce. Using a large spoon or spatula, gently fold everything together, being careful not to break the pasta. Make sure the ravioli gets coated with the light broth and is evenly distributed with the vegetables.
06 - Sprinkle the chopped fresh basil, parsley, and grated Parmesan cheese over the ravioli mixture. Gently stir to incorporate these final ingredients, allowing the residual heat to wilt the herbs slightly and melt the cheese. Cook for just another 1-2 minutes until everything is heated through and the flavors have melded together.
07 - Transfer the finished dish to a large serving bowl or individual pasta bowls. Serve hot, with additional freshly grated Parmesan cheese available at the table for everyone to add to their taste. A little extra black pepper on top also adds a nice finishing touch.

# Notes:

01 - This dish is best served immediately while the ravioli is tender and the vegetables still have some bite to them.
02 - For a vegetarian version, simply substitute vegetable broth for the chicken broth.
03 - Feel free to use any type of ravioli you prefer - cheese, spinach, mushroom, or even butternut squash ravioli would work beautifully with these spring vegetables.

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