Garden Fresh Asparagus and Tomato Ravioli Toss
A colorful and vibrant dish combining cheesy ravioli, fresh asparagus, and juicy grape tomatoes sautéed with garlic and herbs, making it perfect for a quick dinner or gathering.
Ingredients
Main Ingredients
- 20 oz refrigerated four cheese ravioli
- 1 lb thin asparagus, woody ends trimmed, chopped into 2-inch pieces
- 10.5 oz grape tomatoes, halved
- 3 cloves garlic, minced (about 1 Tbsp)
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 Tbsp balsamic vinegar
- 2/3 cup chopped and toasted walnuts
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- 1/3 cup shredded parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Start by cooking the four-cheese ravioli according to the package instructions in a pot of boiling water. Once cooked, drain the ravioli, ensuring you reserve some pasta water if desired.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the chopped asparagus and sauté for about 4 minutes, until it’s tender but still slightly crisp.
- Toss in the halved grape tomatoes and minced garlic to the skillet. Sauté for about one minute longer, allowing the flavors to meld.
- Stir in the balsamic vinegar, which will provide a delightful tang and richness to the vegetables.
- In a large serving bowl, add the drained ravioli. Pour the sautéed asparagus mixture over the ravioli, then gently fold in the chopped walnuts, fresh basil, and parsley. Season with salt and pepper to taste, and toss well to combine.
- Finally, sprinkle the shredded parmesan cheese over the top of the dish. Serve warm.
Notes
For a deeper flavor, try using garlic-infused olive oil. Feel free to add in other vegetables like bell peppers or zucchini for more variety. A pinch of red pepper flakes can bring some extra heat. If you have any leftovers, save them for a tasty lunch the next day, storing them in an airtight container in the refrigerator for up to 3 days.