- Prepare the ravioli:
- Cook according to package directions (usually just 3 to 4 minutes in boiling salted water). Avoid overcooking as the ravioli will continue to cook slightly when added to the sauce. Reserve about half a cup of pasta water before draining in case you need to adjust the sauce consistency later.
- Sauté the asparagus:
- Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Add asparagus pieces and arrange in a single layer allowing them to develop slight browning. Cook for 4 to 5 minutes stirring occasionally until they turn bright green and are tender when pierced with a fork but still have some bite.
- Add aromatics and tomatoes:
- Reduce heat to medium and add the halved cherry tomatoes and minced garlic to the pan with the asparagus. Season generously with salt and freshly ground pepper. Stir frequently to prevent garlic from burning while cooking for 2 to 3 minutes until tomatoes begin to soften and release their juices.
- Create the light sauce:
- Pour chicken broth and freshly squeezed lemon juice into the skillet creating a gentle sizzle. Allow mixture to come to a simmer scraping any browned bits from the bottom of the pan. Let the liquid reduce slightly for about 2 minutes developing a light sauce that will coat the pasta.
- Combine with ravioli:
- Add the drained ravioli directly to the skillet with vegetables. Using a wide spatula or wooden spoon gently fold everything together ensuring the ravioli gets coated with the sauce without breaking. If the mixture seems dry add a splash of reserved pasta water.
- Finish with herbs and cheese:
- Sprinkle the fresh chopped basil parsley and grated Parmesan over everything in the skillet. Gently fold these final ingredients through letting the residual heat wilt the herbs slightly and melt the cheese creating a cohesive dish. Taste and adjust seasoning if needed. Allow to cook for just another minute until everything is heated through and the flavors have melded.
ADVERTISEMENT
