Description
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a vibrant and satisfying meal made with four cheese ravioli, sautéed asparagus and grape tomatoes, tossed in a buttery garlic herb sauce with balsamic vinegar, crunchy toasted walnuts, and parmesan cheese. A quick and delicious weeknight dinner packed with flavor and texture!
Ingredients
Units
Scale
- 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 chopped Fisher Walnuts, toasted
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- Salt and pepper, to taste
- 1/3 cup shredded parmesan cheese
Instructions
- Cook ravioli in boiling water according to package instructions.
- While the ravioli cooks, heat olive oil and butter in a large skillet over medium-high heat.
- Add asparagus and sauté until tender, about 4 minutes.
- Add grape tomatoes and garlic, sauté for 1 more minute, then stir in balsamic vinegar.
- Drain the ravioli and transfer to a large serving bowl.
- Add the sautéed vegetable mixture to the bowl along with toasted walnuts, basil, and parsley. Season with salt and pepper to taste, then toss to combine.
- Sprinkle with shredded parmesan cheese and serve warm.
Notes
- Use any type of filled pasta if you don’t have four cheese ravioli on hand.
- Walnuts can be swapped for pine nuts or almonds for variety.
- To toast walnuts, heat them in a dry skillet over medium heat for 4-5 minutes, stirring frequently.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 420mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 50mg