Description
A vibrant and flavorful pasta dish combining tender cheese ravioli with sautéed asparagus, juicy cherry tomatoes, aromatic garlic, and fresh herbs, all brought together in a light, buttery sauce.
Ingredients
Scale
- 1 (20 oz) package refrigerated cheese ravioli
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound thin asparagus, trimmed and cut into 2-inch pieces
- 10.5 ounces grape or cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2/3 cup chopped walnuts, toasted
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- Salt and freshly ground black pepper, to taste
- 1/3 cup shredded Parmesan cheese
Instructions
- Cook the ravioli according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add the asparagus and sauté until tender, about 4 minutes.
- Add the halved tomatoes and minced garlic to the skillet. Sauté for an additional 1 minute, then add the balsamic vinegar and stir to combine.
- In a large serving bowl, combine the cooked ravioli, sautéed vegetables, toasted walnuts, basil, and parsley. Season with salt and pepper to taste, and toss gently to combine.
- Sprinkle the Parmesan cheese over the top and serve warm.
Notes
- For a vegan version, use plant-based ravioli and omit the Parmesan or replace with vegan cheese.
- To save time, prepare the walnuts and herbs while the ravioli cooks.
- Add a splash of pasta water if the dish seems dry when combining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 525
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg