By Tony Tantillo

NEW YORK (CBS 2) – Sometimes when you don’t know what to make for dinner, you turn back to the basics. CBS 2’s Tony Tantillo spruces up this ravioli dish.

Asparagus & Ravioli

1/2 lb. cheese ravioli
10 asparagus spears
3 Roma tomatoes, chopped
6 cloves garlic, chopped finely
Olive oil
1/4 cup chicken stock
Grated Parmesan cheese (optional)

Prepare ravioli:
– Cook in a pot of salted boiling water for 7-11 minutes (may differ according to size and type) and reserve

Prepare asparagus:
– Cut off bottom inch of spears, then chop them into inch-long pieces
– Heat 2 tablespoons olive oil in sauté pan
– Add asparagus and garlic to pan and cook until tender
– Add chicken stock and allow to simmer 4-5 minutes
– Add chopped tomatoes and cooked ravioli to pan, then stir together
– Top with grated Parmesan cheese and serve

(NOTE: Prep times can vary by equipment. Be sure to check that all ingredients are fully cooked.)