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Ravioli with Tomatoes, Asparagus, Garlic and Herbs

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An irresistible dish combining cheese-filled ravioli with tender vegetables and aromatic herbs.

Ingredients

Scale
  • 20 oz pkg. refrigerated four cheese ravioli
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 lb thin asparagus, chopped into 2-inch pieces
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 3 garlic cloves, minced
  • 1 Tbsp balsamic vinegar
  • 2/3 cup Fisher Walnuts, chopped and 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

  1. Begin by cooking the ravioli in a large pot of boiling water according to package instructions, usually about 3-4 minutes, until they are tender and floating.
  2. While the ravioli cooks, heat the olive oil and melt the butter together in a large skillet over medium-high heat until bubbly.
  3. Add the chopped asparagus to the skillet. Sauté for about 4 minutes or until the asparagus is tender yet still crisp.
  4. Incorporate the halved grape tomatoes and minced garlic into the skillet. Sauté everything for an additional minute until fragrant.
  5. Drizzle the balsamic vinegar over the vegetable mixture, stirring well to combine all the flavors.
  6. Once your ravioli is done, drain the water and transfer the pasta to a large serving bowl.
  7. Add the sautéed asparagus and tomato mixture into the bowl, along with chopped walnuts, basil, and parsley. Season with salt and pepper to taste, and toss everything until evenly coated.
  8. Just before serving, sprinkle the shredded parmesan cheese over the top and give it a gentle toss. Serve warm and enjoy the delightful flavors!

Notes

Add a pinch of red pepper flakes for heat. Consider using spinach or kale for added nutrients.

Nutrition

Find it online: https://yummyfirst.com/ravioli-with-tomatoes-asparagus-garlic-and-herbs/