Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
A delightful dish bursting with flavor and freshness, showcasing tender asparagus, juicy tomatoes, and aromatic herbs around comforting four-cheese ravioli.
Ingredients
Main Ingredients
- 20 oz pkg. refrigerated four cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus, woody ends trimmed and chopped into 2-inch pieces
- 10.5 oz pkg. grape tomatoes, halved
- 3 cloves garlic, minced (about 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
- to taste Salt and pepper
- 1/3 cup shredded parmesan cheese
Instructions
Preparation
- Cook the ravioli in a large pot of boiling water according to package instructions (approximately 4-5 minutes), stirring occasionally to prevent sticking.
- While the ravioli cooks, heat the olive oil and melt the butter in a large skillet over medium-high heat until bubbly.
- Add the chopped asparagus and sauté for approximately 4 minutes until tender but still crisp.
- Add the halved grape tomatoes and minced garlic, and sauté for about 1 minute longer.
- Incorporate the balsamic vinegar into the mixture, stirring to enhance the flavor.
- Drain the cooked ravioli and immediately pour it into a large serving bowl.
- Add the sautéed asparagus and tomato mixture to the bowl of ravioli.
- Sprinkle in the toasted walnuts, minced basil, and parsley. Season with salt and pepper to taste.
- Gently toss the ravioli and vegetable mixture until evenly combined and top with the shredded parmesan cheese.
Notes
Always taste as you cook and adjust seasoning as needed. Feel free to substitute with your favorite vegetables, such as bell peppers or spinach. Consider roasting the tomatoes for added sweetness.