Ravioli with Tomatoes Asparagus Garlic and Herbs
Total Time: 25 minutes.
⏱️ Prep: 10 min🍳 Cook: 15 min
Ingredients
| 1 pkg (20 oz) | refrigerated four cheese ravioli | |
| 2 tbsp | 30 ml | olive oil |
| 2 tbsp | 30 ml | butter |
| 1 lb | 455 g | thin asparagus, woody ends trimmed, chopped into 2-inch pieces |
| 1 pkg (10.5 oz) | grape tomatoes, halved | |
| 3 cloves | garlic cloves, minced (1 Tbsp) | |
| 1 tbsp | 15 ml | balsamic vinegar |
| 2/3 cup | 160 ml | Fisher Walnuts, chopped and toasted |
| 1/4 cup | 60 ml | minced fresh basil |
| 1/4 cup | 60 ml | minced fresh parsley |
| to taste | salt and pepper | |
| 1/3 cup | 80 ml | shredded parmesan cheese |
Instructions
- Cook ravioli in boiling water according to package instructions.
- Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
- Add asparagus to skillet and saute until tender, about 4 minutes.
- Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
- Drain water from pasta once cooked through then pour into a large serving bowl.
- Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.
- Sprinkle in parmesan and serve warm.
Recipe source: Cooking Classy