Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs Ingredients: 1 package of fresh cheese ravioli 2 cups cherry tomatoes, halved 1 bunch asparagus, trimmed and cut into 1-inch pieces 3 tablespoons olive oil 2 cloves garlic, minced 1/4 cup fresh basil, chopped Salt and pepper to taste Grated Parmesan cheese, for garnish Directions: Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions, usually for about 4-5 minutes, until they float to the surface. Drain and set aside. While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes and asparagus to the skillet and sauté for 5-7 minutes until the asparagus is tender and the tomatoes start to break down. Toss the cooked ravioli into the skillet with the vegetables. Stir gently to combine and heat through. Remove from heat and stir in the fresh basil. Season with salt and pepper to taste. Serve warm, garnished with grated Parmesan cheese.