Ravioli with Tomatoes Asparagus Garlic and Herbs

Name: Ravioli with Tomatoes Asparagus Garlic and Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb thin asparagus, woody ends trimmed, chopped into 2-inch pieces; 1 (20 oz) pkg. refrigerated four cheese ravioli; 1 (10.5 oz) pkg. grape tomatoes, halved; 2/3 cup Fisher Walnuts, chopped and toasted; 3 garlic cloves, minced (1 Tbsp); 1/3 cup shredded parmesan cheese; 1 Tbsp balsamic vinegar; 1/4 cup minced fresh basil; 1/4 cup minced fresh parsley; Salt and pepper; 2 Tbsp olive oil; 2 Tbsp butter

Dinner

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The recipe is perfect combination of all ingredients such as ravioli, asparagus, garlic, balsamic vinegar, Fisher Walnuts, fresh basil, fresh parsley, grape tomatoes, and other add-ingredients.

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Just need a few basic steps and a short time, for about 25 minutes with detailed instructions. And then you get delicious dish in a flash. Saving the recipe on hand, it means you will have more additional idea to make your meal more diverse.

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Ravioli with Tomatoes Asparagus Garlic and Herbs

Recipe by JanCCourse: Appetizers, DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

525

kcal

Ingredients

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

Directions

Cook ravioli in boiling water according to package instructions.
Melt butter in a large skillet over medium-high heat.
Add asparagus to skillet and sauté until tender, for about 4 minutes.
Add tomatoes and garlic and sauté about 1 longer, then toss in balsamic vinegar.
Drain water from pasta once cooked through, and 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.