Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

 Ingredients:

• 1 tablespoon olive oil
• 1 pound asparagus, ends trimmed, 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 more for serving
• 250 to 350 grams refrigerated cheese ravioli

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.