Ravioli with Tomatoes Asparagus Garlic and Herbs
User Reviews
4.8
99 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Ravioli with Tomatoes Asparagus Garlic and Herbs
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Four cheese ravioli is paired with fresh sautéed veggies and everything is coated with a buttery garlic herb sauce, balsamic vinegar and parmesan. And for a special touch walnuts are added for a nice crunch and toasted flavor. Such a delicious dinner!
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Ingredients
- 1 (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
- 1 (10.5 oz) pkg. grape tomatoes, halved
- 3 garlic cloves, minced (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
- 1/3 cup 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
Genuine Reviews
User Reviews
Overall Rating
4.8
99 reviews
Excellent
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