Garden Fresh Asparagus and Tomato Ravioli Toss
A delightful, vibrant dish featuring ravioli stuffed with cheese, tender asparagus, sweet grape tomatoes, and a hint of garlic, all drizzled with balsamic vinegar and sprinkled with fresh herbs.
Ingredients
Main Ingredients
- 20 oz refrigerated four cheese ravioli Soft and creamy goodness that melts in your mouth.
- 2 Tbsp olive oil Adds richness and a fruity flavor.
- 2 Tbsp butter For a luscious, silky finish.
- 1 lb thin asparagus Chopped into 2-inch pieces.
- 1 (10.5 oz) package grape tomatoes Halved for a burst of sweetness.
- 3 cloves garlic, minced Provides a fragrant, savory background.
- 1 Tbsp balsamic vinegar Adds a tangy depth that’s irresistible.
- 2/3 cup chopped and toasted walnuts For a nutty crunch.
- 1/4 cup minced fresh basil Aromatic and fresh, brightening up the whole dish.
- 1/4 cup minced fresh parsley Adds a refreshing burst of color.
- to taste Salt and pepper To enhance all the vibrant flavors.
- 1/3 cup shredded parmesan cheese The finishing touch, adding a salty, savory kick.
Instructions
Cooking the Ravioli
- Cook the ravioli according to the package instructions in a pot of boiling water until al dente, typically taking around 3-5 minutes.
Sautéing the Vegetables
- While the ravioli cooks, heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and foams slightly.
- Add the chopped asparagus to the skillet and sauté for about 4 minutes or until tender but still vibrant green.
- Add the halved grape tomatoes and minced garlic to the skillet. Stir and sauté for an additional minute, allowing the tomatoes to soften slightly and the garlic to release its aroma.
- Drizzle the balsamic vinegar into the pan, stirring to combine all the ingredients.
Combining and Serving
- Drain the cooked ravioli and transfer it to a large serving bowl, tossing gently.
- Add the sautéed asparagus and tomato mixture, along with the toasted walnuts, chopped basil, and chopped parsley.
- Season generously with salt and pepper, tossing well.
- Sprinkle the shredded parmesan cheese over the top and serve warm, garnished with additional fresh herbs.
Notes
Use thinner asparagus stalks for tenderness. For a lighter version, use whole wheat ravioli and reduce butter. Try adding fresh lemon juice or red pepper flakes for additional flavor.