Ravioli with Tomatoes Asparagus Garlic Herbs
The ultimate comfort food, Ravioli with Tomatoes Asparagus Garlic Herbs combines rich flavors and fresh ingredients to create an easy weeknight dinner you'll crave. Bursting with seasonal produce, this dish is perfect for sharing or enjoying leftovers. Make it tonight for a meal everyone will love!
Equipment
- Chef's Knife
- Skillet
- Mixing Bowl
- Large Pot
Ingredients
- 20 oz 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 grape tomatoes halved
- 3 garlic cloves minced
- 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 sauté until tender, about 4 minutes.
- Add tomatoes and garlic and sauté about 1 minute 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.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: This dish can be frozen before cooking. Just thaw and cook as normal.
- Pairing: This pasta pairs beautifully with a fresh green salad.
- Variations: Feel free to add additional vegetables like spinach or bell peppers.
- Serving Size: Great for sharing with family or friends.