Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
4 Points / serving
Ingredients:
1 tablespoon olive oil
1 pound asparagus, trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and pepper, to taste
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus extra for serving
1 package (20 ounces) refrigerated cheese ravioli
Directions:
1. Cook the ravioli according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes, until tender-crisp.
3. Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes, until the tomatoes start to soften.
4. Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
5. Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
6. Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes, until everything is heated through.
7. Serve the ravioli hot, topped with additional Parmesan cheese, if desired.