Ravioli with Tomatoes Asparagus Garlic and Herbs
Four cheese ravioli is paired with fresh sautéed veggies and everything is coated with a buttery garlic herb sauce, balsamic vinegar and parmesan. And for a special touch walnuts are added for a nice crunch and toasted flavor. Such a delicious dinner!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (20 oz) pkg. refrigerated four cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus, (woody ends trimmed, chopped into 2-inch pieces)
- 1 (10.5 oz) pkg. grape tomatoes, (halved)
- 3 garlic cloves, (minced (1 Tbsp))
- 1 Tbsp balsamic vinegar
- 2/3 cup Fisher Walnuts, (chopped and toasted)
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- Salt and pepper
- 1/3 cup shredded parmesan cheese
Instructions
- 1
Cook ravioli in boiling water according to package instructions.
- 2
Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
- 3
Add asparagus to skillet and saute until tender, about 4 minutes.
- 4
Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
- 5
Drain water from pasta once cooked through then pour into a large serving bowl.
- 6
Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.
- 7
Sprinkle in parmesan and serve warm.
- 8
Recipe source: Cooking Classy