01 -
Start by cooking your cheese ravioli according to the package directions until they're perfectly tender. Drain them well and set aside - they'll join the party in the skillet soon!
02 -
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add your asparagus pieces and cook for 4-5 minutes, stirring occasionally, until they're beautifully tender-crisp and bright green.
03 -
Toss in those gorgeous halved cherry tomatoes and minced garlic, seasoning everything with salt and pepper. Cook for another 2-3 minutes until the tomatoes just begin to soften and release their juices.
04 -
Pour in the chicken broth and fresh lemon juice, bringing the mixture to a gentle simmer. Let it cook for about 2 minutes to meld all those fresh flavors together beautifully.
05 -
Gently add your cooked ravioli to the skillet and toss everything together carefully - you want to coat the pasta with the vegetables and sauce without breaking those delicate pillows of cheese.
06 -
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for just another 1-2 minutes until everything is heated through and the cheese has melted slightly into the sauce.
07 -
Serve immediately while hot, with plenty of extra Parmesan cheese on the side for those who want to go all out. This fresh, vibrant dish is pure spring on a plate!