This ‘Sauceless’ Cheese Ravioli Recipe Will Blow Your Mind

When I first saw this dish, it occurred to me that I'm not sure I have ever eaten ravioli without some kind of sauce on it- Alfredo, Bolognese, marinara. But Merritt Bates-Thomas, creator of The Kitchen Transition on social media, cooked up a batch of Cheese Ravioli with Vegetables for her monthly appearance on WBKR's 'What's Cookin'?' segment. The result? Absolute deliciousness that proves that not every ravioli needs a sauce to make it spectacular.

Here's the recipe!

CHEESE RAVIOLI WITH VEGETABLES

1 package (20 ounces) refrigerated cheese ravioli

1 tablespoon olive oil

1 pound asparagus, ends trimmed, cut into 2-inch pieces

2 cups cherry or grape tomatoes halved

4 ounces mushrooms, ends trimmed, sliced

3 cloves of garlic minced

Dash of salt and pepper

1 1/2 teaspoons dried Italian seasoning

1/3 cup chicken broth

1 tablespoon lemon juice

1/3 cup grated Parmigiana Reggiano cheese, plus more for serving

1/4 cup each fresh basil and parsley, chopped, for garnish

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DIRECTIONS:

1) Cook the ravioli according to the package directions, drain, and set aside

2) In a large skillet, heat the olive oil over medium-high heat.  Add the asparagus and mushrooms.  Cook for 4-5 minutes until tender crisp.

3) Add the cherry tomatoes and garlic to the skillet.  Season with salt, pepper, and Italian seasoning.  Cook for another 2-3 minutes until the tomatoes begin to soften.

4) Pour in the chicken broth and lemon juice.  Bring to a simmer and cook for 2 minutes.

5) Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.  Stir in the fresh Parmigiana Reggiano.  Cook for another 1-2 minutes until everything is heated through.

6) Serve the ravioli hot, topped with additional cheese, fresh basil, and fresh parsley.