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Ravioli with Fresh Vegetables

A delightful dish featuring tender ravioli topped with sautéed asparagus, juicy cherry tomatoes, and a fragrant herb blend.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil
  • 1 pound asparagus, ends trimmed, cut into 2-inch pieces
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth Feel free to substitute with vegetable broth for a vegetarian version.
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by heating the olive oil in a large skillet over medium heat.
  2. Add the asparagus to the skillet. Sauté for about 3-4 minutes until it’s tender but still has some crunch.
  3. Toss in the cherry tomatoes and minced garlic, cooking together for another 2 minutes until fragrant.
  4. Season the vegetables with salt and pepper to taste.
  5. Pour in the chicken broth and lemon juice, stirring to combine everything.
  6. Let the mixture simmer for a few minutes until it thickens slightly.
  7. Remove from heat and fold in the freshly chopped basil and parsley.
  8. Serve this vibrant sauce over your cooked ravioli, and enjoy!

Notes

For a polished presentation, serve ravioli in shallow bowls topped with the vegetable mixture. Consider adding a sprinkle of Parmesan cheese or more fresh herbs for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and the sauce can be frozen separately for up to 2 months.