Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ingredients:

• 1 tablespoon olive oil
• 1 pound asparagus, ends trimmed and 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: Follow the package instructions to cook the cheese ravioli. Once done, drain the ravioli and set it aside.
  2. Sauté the Asparagus: In a large skillet, heat the olive oil over medium-high heat. Add the asparagus pieces and cook for 4-5 minutes until they become tender but still slightly crisp.
  3. Add Tomatoes and Garlic: Stir in the cherry tomatoes and minced garlic. Season with salt and pepper to your taste. Cook for an additional 2-3 minutes until the tomatoes begin to soften slightly.
  4. Make the Sauce: Pour in the chicken broth and lemon juice. Bring the mixture to a simmer and cook for about 2 minutes to let the flavors meld together.
  5. Combine the Ravioli and Vegetables: Add the cooked ravioli to the skillet, gently tossing to combine it with the vegetables and the sauce.
  6. Add Herbs and Cheese: Stir in the chopped basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes, just until everything is well-mixed and heated through.
  7. Serve: Serve the ravioli dish hot, topped with extra Parmesan cheese if desired.