Ravioli with Tomatoes, Asparagus and Garlic
Cheesy four-cheese ravioli is combined with tender asparagus, juicy grape tomatoes and a buttery garlic-herb sauce finished with balsamic and toasted walnuts for crunch. This quick, elegant weeknight dish comes together in under 30 minutes and is perfect for a cozy family dinner.
Equipment
- large pot
- large skillet
- Colander
- Large serving bowl
Ingredients
- 1 20 oz package refrigerated four cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus woody ends trimmed, chopped into 2-inch pieces
- 1 10.5 oz package 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 to taste
- black pepper to taste
- 1/3 cup shredded Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to the package directions until tender; drain and set aside.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat until the butter has melted and the pan is hot.
- Add the asparagus pieces to the skillet and sauté for about 4 minutes, or until they are tender-crisp.
- Stir in the halved tomatoes and minced garlic and cook another minute until the tomatoes soften and the garlic becomes fragrant. Finish by adding the balsamic vinegar and stirring to combine, then remove from heat.
- Transfer the drained ravioli to a large serving bowl.
- Add the asparagus and tomato mixture to the bowl with the pasta. Fold in the toasted walnuts, basil, and parsley. Season with salt and pepper to taste and toss gently to combine.
- Sprinkle the shredded Parmesan over the ravioli and serve immediately while warm.