2tablespoonsgrated Parmesan cheese (optional for serving)
Instructions
Bring a large pot of salted water to a boil. Add chicken ravioli and cook according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain and set ravioli aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant (do not brown).
Add asparagus and cook, stirring, 3–4 minutes until bright green and tender-crisp.
Stir in cherry tomatoes and chopped sun-dried tomatoes; cook 1–2 minutes until the fresh tomatoes just begin to soften.
Lower heat to medium-low. Add cooked ravioli to the skillet along with the basil pesto. Gently toss to coat, adding splashes of reserved pasta water as needed until the sauce turns silky and clings to the ravioli.
Season to taste with salt and freshly ground black pepper. Remove from heat and finish with torn fresh basil. Sprinkle with Parmesan if desired and serve warm.