Print

Garden Fresh Asparagus and Tomato Ravioli Toss

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dish featuring tender asparagus and juicy tomatoes mingling with four cheese ravioli, drizzled in olive oil 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
  • 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

  1. Start by cooking the ravioli according to the package instructions in a pot of boiling water.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the chopped asparagus to the skillet and sauté for about 4 minutes until they become tender yet still crisp.
  4. Introduce the halved grape tomatoes and minced garlic, cooking for an additional minute.
  5. Drizzle in the balsamic vinegar and stir to combine.
  6. Once the ravioli is cooked, drain it and transfer it to a large serving bowl.
  7. Incorporate the asparagus mixture and toss in the toasted walnuts, fresh basil, and parsley.
  8. Add salt and pepper to taste, mixing until well blended.
  9. Finish with shredded parmesan cheese on top and serve warm.

Notes

For added flavor, consider incorporating red pepper flakes or swapping walnuts with pine nuts.

Nutrition

Find it online: https://yummyfirst.com/garden-fresh-asparagus-tomato-ravioli-toss/