Garden Fresh Asparagus and Tomato Ravioli Toss
A delightful dish featuring garden-fresh asparagus, succulent tomatoes, and creamy ravioli, perfect for a family dinner or cozy night in.
Ingredients
Main Ingredients
- 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 cloves garlic, minced (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
Preparation
- Begin by bringing a large pot of salted water to a rapid boil. Once boiling, add the refrigerated four cheese ravioli and cook according to the package instructions until al dente. This usually takes about 3-4 minutes. Once done, drain the ravioli and set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chopped asparagus. Sauté for about 4 minutes, or until the asparagus is tender and vibrant green.
- Next, stir in the halved grape tomatoes and minced garlic. Sauté this mixture for an additional minute, allowing the tomatoes to soften slightly and the garlic to become fragrant.
- Carefully stir in the balsamic vinegar, ensuring it evenly coats the asparagus and tomatoes.
- In a large serving bowl, combine the drained ravioli with the sautéed asparagus and tomato mixture. Add in the toasted walnuts, fresh basil, and parsley, seasoning with salt and pepper to taste.
- Toss everything together gently until well mixed. Finally, sprinkle the shredded parmesan cheese on top and serve warm.
Notes
For a gourmet twist, consider adding a squeeze of fresh lemon juice just before serving. Experiment with different types of nuts or adding a pinch of red pepper flakes for heat.