Make our classic Ravioli your new summer favorite!

- Recipes by Chef Steph

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
• 1 package (20 ounces) refrigerated cheese ravioli

DIRECTIONS:

1. Cook the ravioli according to the package instructions. Drain and set aside.
2. heat the olive oil over medium-high heat in a large skillet. 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 begin to soften. Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
4. Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
5. Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
6. Serve the ravioli hot, topped with additional Parmesan cheese if desired.