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
Calories: 350 kcal | Servings: 4 servings
Express recipe: Delicious Flemish stew in just 30 minutes
Crispy Crunchy Parmesan Potatoes
Brioche Doughnuts Recipe
Oreo Pancakes with Cream Cheese Drizzle
5 INGREDIENT APPLE DUMPLINGS – SIMPLE, SWEET, AND IRRESISTIBLE
How to grow organic apples in pots.
My Husband Spent Years Mocking My Weight, until My Hidden Talent Left Him Speechless—Story of the Day
GARLIC BUTTER STEAK AND POTATOES SKILLET
Here’s How to Clean and Shine Your Food Coating Trays with 6 Natural Products
