Ingredients:
1 tablespoon of olive oil
1 pound of asparagus, trimmed tips, cut into 2-inch pieces
2 cups of cherry tomatoes, halfway through
3 cloves of garlic, chopped
Salt and pepper to taste
1/4 cup of chicken broth
1 tablespoon of lemon juice
1/4 cup of fresh, chopped basil
1/4 cup of fresh, chopped parsley
1/4 cup of grated Parmesan cheese, more to serve
1 pack of ravioli with refrigerated cheese (20 ounces)
Addresses:
Cook the ravioli according to the instructions on the package. Drain and set aside.
In a large pan, heat the olive oil to medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
Add the cherry tomatoes and garlic to the pan. Salt and pepper seasoning. Cook another 2-3 minutes until the tomatoes begin to soften.
Pour the chicken broth and lemon juice. Bring it on low heat and cook for 2 minutes.
Add the cooked ravioli to the pan and throw it gently to combine with the vegetables and the sauce.
Stir fresh basil, parsley and grated Parmesan cheese. Cook another 1-2 minutes until everything heats up.
Serve the hot ravioli, covered with additional Parmesan cheese if you want.
Preparation time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes
Kcal: 350 kcal | Portions: 4 portions
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