Ravioli with Tomatoes, Asparagus, Garlic and Herbs

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 See note.

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.

Description

This recipe just tastes like Spring with the asparagus and tomatoes.

Servings

2-3

Notes

I saw this recipe and had all the ingredients on hand so decided to make it. What a good decision. It went together in a matter of minutes but tasted like there had been long and extensive preparation. I didn't add the walnuts as that didn't appeal to us. I used spinach filled ravioli and that worked very well.

Source

Cooking Classy