Description
Discover how to make delicious Ravioli with Tomatoes, Asparagus, Garlic, and Herbs. Follow our easy recipe for a flavorful, fresh dish that’s sure to impress!
Ingredients
- 1 (20 oz (567 g)) pkg. refrigerated four cheese ravioli
- 2 Tbsp (30 ml) olive oil
- 2 Tbsp (30 ml) butter
- 1 lb (454 g) thin asparagus, woody ends trimmed, chopped into 2-inch pieces
- 1 (10.5 oz (298 g)) pkg. grape tomatoes, halved
- 3 garlic cloves, minced (1 Tbsp (15 ml))
- 1 Tbsp (15 ml) balsamic vinegar
- 2/3 cup (160 ml) Fisher Walnuts, chopped and toasted
- 1/4 cup (60 ml) minced fresh basil
- 1/4 cup (60 ml) minced fresh parsley
- Salt and pepper
- 1/3 cup (80 ml) shredded parmesan cheese
Instructions
- Prepare the ravioli by boiling it in water following the directions on the package.
- While the pasta is cooking, warm olive oil and butter in a large pan over medium-high heat.
- Place the asparagus in the pan and cook until it becomes tender, approximately 4 minutes.
- Include tomatoes and garlic in the pan, cooking for about another minute, then stir in the balsamic vinegar.
- Once the pasta is cooked, drain the water and transfer the ravioli to a large serving dish.
- Combine the asparagus mixture with the ravioli in the serving dish, along with walnuts, basil, and parsley. Season with salt and pepper as desired and mix well.
- Top with parmesan cheese and serve the dish while it’s warm.
- Recipe source: Cooking Classy
Notes
- Toast walnuts in a dry pan over medium heat until golden and aromatic for added flavornAdd minced garlic just before tomatoes to avoid burning and bitternessnChop basil and parsley just before adding to preserve their fresh aroma
