Ingredients:<\/p>\n
1 tablespoon olive oil
\n1 pound asparagus, ends trimmed, cut into 2-inch pieces
\n2 cups cherry tomatoes, halved
\n3 cloves garlic, minced
\nSalt and pepper to taste
\n1\/4 cup chicken broth
\n1 tablespoon lemon juice
\n1\/4 cup fresh basil, chopped
\n1\/4 cup fresh parsley, chopped
\n1\/4 cup grated Parmesan cheese, plus more for serving
\n1 package (20 ounces) refrigerated cheese ravioli<\/p>\n
For Complete Cooking STEPS Please Head On Over To Next Page\u00a0<\/strong><\/p>\n Directions:<\/p>\n Cook the ravioli according to the package instructions. Drain and set aside.
\nIn a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
\nAdd 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.
\nPour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
\nAdd the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
\nStir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
\nServe the ravioli hot, topped with additional Parmesan cheese if desired.
\nPrep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes<\/p>\n