Description
A delightful fusion of tender asparagus, juicy tomatoes, and hearty cheese ravioli, seasoned with aromatic garlic and balsamic vinegar.
Ingredients
Scale
- 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 garlic cloves, minced (about 1 Tbsp)
- 1 Tbsp balsamic vinegar
- 2/3 cup chopped and toasted walnuts
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- Salt and pepper to taste
- 1/3 cup shredded parmesan cheese
Instructions
- Start by cooking the ravioli according to the package instructions in a large pot of boiling water.
- Heat the olive oil and butter in a large skillet over medium-high heat until melted and bubbling.
- Add the chopped asparagus to the skillet, sautéing for about 4 minutes until tender yet crisp.
- Next, toss in the halved grape tomatoes and minced garlic, sautéing for an additional minute until fragrant.
- Stir in the balsamic vinegar, allowing it to meld with the vegetables for a minute or two.
- Once the ravioli is cooked, drain it and transfer it to a large serving bowl.
- Gently fold in the sautéed asparagus mixture, followed by the toasted walnuts, minced basil, and parsley.
- Season with salt and pepper to taste, mixing everything thoroughly before sprinkling with shredded parmesan cheese.
- Serve warm and enjoy!
Notes
For added flavor, consider a squeeze of lemon juice before serving or add grilled chicken or shrimp for protein. Substitute walnuts with pin nuts or slivered almonds if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg