Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
A delightful dish that combines four-cheese ravioli with fresh seasonal vegetables for a comforting and elegant meal.
Ingredients
Main Ingredients
- 20 oz pkg. refrigerated four-cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus, woody ends trimmed, 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
- Salt and pepper to taste
- 1/3 cup shredded parmesan cheese
Instructions
Cooking the Ravioli
- Begin by cooking the refrigerated four-cheese ravioli in a pot of boiling water according to the package instructions until al dente.
Sautéing the Vegetables
- While the ravioli cooks, heat the olive oil and melt the butter in a large skillet over medium-high heat.
- Add the chopped asparagus to the skillet, sautéing until tender, about 4 minutes.
- Stir in the halved grape tomatoes and minced garlic, cooking for an additional minute.
- Drizzle in the balsamic vinegar and stir to combine with the vegetables.
Combining and Serving
- Once the ravioli is cooked, drain the water and transfer the pasta to a large serving bowl.
- Add the sautéed asparagus and tomato mixture to the bowl.
- Mix in the toasted walnuts, shredded basil, and parsley.
- Season with salt and pepper to taste, gently tossing everything until well combined.
- Sprinkle the shredded parmesan cheese over the top and serve warm.
Notes
For extra flavor, try roasting the tomatoes briefly or adding red pepper flakes for a spicy kick. This dish can be adapted by substituting different vegetables or ravioli fillings.