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Ravioli with Tomatoes Asparagus Garlic and Herbs
4.8 from 99 votes

Ravioli with Tomatoes Asparagus Garlic and Herbs

This ravioli dish combines four-cheese filled pasta with sautéed asparagus and grape tomatoes, finished with garlic, balsamic vinegar, and fresh herbs including basil and parsley. Toasted walnuts add crunch and Parmesan crowns the mix, creating a medley of textures and flavors. It's a satisfying pasta meal highlighting fresh vegetables and herbs.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 (20 oz) pkg. four cheese ravioli refrigerated
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 lb asparagus woody ends trimmed, chopped into 2-inch pieces, thin
  • 1 (10.5 oz) pkg. grape tomato halved
  • 3 garlic minced (1 Tbsp, cloves
  • 1 Tbsp balsamic vinegar
  • 2/3 cup walnut chopped and toasted, brand Fisher
  • 1/4 cup basil minced, fresh
  • 1/4 cup parsley fresh, minced
  • salt
  • black pepper
  • 1/3 cup Parmesan Cheese shredded

Instructions

    Cup of Yum
  1. Cook ravioli in boiling water according to package instructions.
  2. Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
  3. Add asparagus to skillet and saute until tender, about 4 minutes.
  4. Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
  5. Drain water from pasta once cooked through then pour into a large serving bowl.
  6. Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.
  7. Sprinkle in parmesan and serve warm.
  8. Recipe source: Cooking Classy