New cheddar ravioli arranged with cheddar, cream, ham, pesto and a variety of vegetables. Bearings for: Ravioli alla Bobbi Fixings 18 oz new cheddar ravioli 2 Tbsp salted margarine 3 cloves garlic, minced 1 medium onion, finely diced 2 cups broccoli florets, broken into little pieces 8 oz flimsy asparagus, cut into 1-inch pieces Fit salt and crisply ground dark pepper 1 cup low-sodium chicken juices ½ cup substantial cream ¾ cup diced cooked ham ¼ cup ground Parmesan, in addition to additional for serving 2 Tbsp locally acquired pesto ½ cup divided cherry tomatoes Bunch of crisp basil leaves, torn, for serving Headings 1. Heat a pot of water to the point of boiling. Cook the ravioli in the bubbling water as indicated by the bundle guidelines. 2. In the mean time, liquefy the spread in an enormous skillet over medium-high warmth and include the garlic and onions. Cook, mixing, for 1 minute. Include the broccoli and asparagus and cook, blending