Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
23
High
Nutrition per serving
Calories538.9 kcal (27%)
Total Fat27.2 g (39%)
Carbs51.2 g (20%)
Sugars9.1 g (10%)
Protein22.3 g (45%)
Sodium862.9 mg (43%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
6 stripsbacon
thick cut, cut into strips
1 tablespoonextra virgin olive oil
1 poundasparagus
ends trimmed, cut into 2-inch pieces
2 cupscherry tomatoes
halved
1 cupred onion
thinly sliced
3cloves garlic
minced
¼ cupchicken broth
2 tablespoonlemon juice
¼ cupfresh basil
chopped
¼ cupfresh parsley
chopped
¼ cupgrated parmesan cheese
plus more for serving
1 x 20 ouncescheese ravioli
refrigerated, or tortellini
salt
pepper
red pepper flakes
1 tspbalsamic glaze
for finishing
Instructions
Step 1
In a large skillet, cook bacon over medium low heat until crispy and drain fat. Set bacon aside.
Step 2
In the same skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
Step 3
Add 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.
Step 4
Pour in the chicken broth and lemon juice. Add the ravioli to the skillet and gently stir to combine. Bring to a simmer and cook for 2 minutes.
Step 5
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
Step 6
Serve the ravioli hot, topped with additional Parmesan cheese if desired.
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