Description
A delightful pasta dish featuring tender ravioli combined with fresh tomatoes asparagus garlic and fragrant herbs creating a flavorful and satisfying meal perfect for any occasion
Ingredients
1 (20 oz) package refrigerated four cheese ravioli
2 tablespoons olive oil
2 tablespoons butter
1 pound thin asparagus, woody ends trimmed, chopped into 2-inch pieces
1 (10.5 oz) package grape tomatoes, halved
3 garlic cloves, minced (about 1 tablespoon)
1 tablespoon 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, to taste
1/3 cup shredded Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain and transfer to a large serving bowl.
Meanwhile, heat olive oil and butter in a large skillet over medium-high heat.
Add the asparagus and sauté for about 4 minutes or until tender.
Stir in the halved grape tomatoes and garlic. Cook for 1 additional minute.
Add the balsamic vinegar and toss everything to coat. Remove from heat.
Pour the vegetable mixture over the cooked ravioli.
Add toasted walnuts, basil, and parsley. Season generously with salt and pepper then toss gently.
Sprinkle Parmesan cheese on top and serve warm.
Notes
Make sure to seal the edges of the ravioli well to avoid filling leakage
Use fresh pasta dough for better texture
Cook ravioli gently to prevent them from bursting
Add herbs gradually to balance flavors
Serve immediately for best taste
- Prep Time: 25
- Cook Time: 10