Spring Veggie Ravioli (Print Version)

# Ingredients:

→ Pasta

01 - 1 pack (20 oz) of fresh cheese-filled ravioli

→ Veggies & Herbs

02 - 1 lb of asparagus, trimmed and chopped into 2-inch pieces
03 - 2 cups of halved cherry tomatoes
04 - 3 garlic cloves, finely chopped
05 - 1/4 cup chopped fresh parsley leaves
06 - 1/4 cup finely chopped fresh basil

→ For the Sauce

07 - 1 tbsp olive oil
08 - 1/4 cup chicken broth (sub vegetable broth for no meat)
09 - 1 tbsp freshly squeezed lemon juice
10 - Salt and black pepper, to your liking

→ Cheese Topping

11 - 1/4 cup grated Parmesan, with a little extra for serving

# Instructions:

01 - Fill a big pot with salted water and bring it to a rolling boil. Toss in the cheese ravioli and cook for 4-7 minutes or until they float and soften up. Drain them well, but skip rinsing.
02 - Using a large pan, heat olive oil over medium-high heat. Cook the asparagus pieces for about 4-5 minutes with occasional stirring until they become bright green and a bit crispy.
03 - Stir the chopped garlic and halved cherry tomatoes into the skillet. Sprinkle some salt and pepper, then cook for 2-3 minutes. Stir gently while the tomatoes soften and their juices release, and the garlic smells aromatic.
04 - Pour in the broth and add the lemon juice. Let it simmer lightly for 2 minutes to create the base for your sauce.
05 - Add the cooked ravioli to the skillet. Gently mix everything so that the pasta gets coated in the sauce along with the veggies.
06 - Scatter the chopped basil, parsley, and Parmesan cheese over the ravioli mixture. Stir everything gently so the cheese melts and the herbs soften from the heat. Let it sit for 1-2 minutes.
07 - Spoon everything into a big serving dish or your favorite pasta bowls. Serve it hot and add extra Parmesan and black pepper on top, if you'd like.

# Notes:

01 - For the best taste, serve this dish right away while the ravioli stays tender and the veggies remain crisp.
02 - To make it meat-free, swap out chicken broth with veggie broth.
03 - Ravioli with spinach, mushroom, or even butternut squash can work perfectly here.

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