Description
Four cheese ravioli tossed with sautéed asparagus, grape tomatoes, garlic, fresh herbs, toasted walnuts, and parmesan in a buttery balsamic sauce. A quick and flavorful vegetarian dinner.
Ingredients
Scale
- 1 (20 oz) pkg. refrigerated four cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus, woody ends trimmed, chopped into 2-inch pieces
- 1 (10.5 oz) pkg. grape tomatoes, halved
- 3 garlic cloves, minced (1 Tbsp)
- 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
- Cook ravioli in boiling water according to package instructions.
- Meanwhile, heat olive oil and melt butter in a large skillet over medium-high heat.
- Add asparagus to the skillet and sauté until tender, about 4 minutes.
- Add halved tomatoes and minced garlic; sauté for about 1 minute more, then stir in balsamic vinegar.
- Drain ravioli once cooked and transfer to a large serving bowl.
- Add the asparagus mixture, toasted walnuts, minced basil, and parsley. Season with salt and pepper to taste and gently toss.
- Top with shredded parmesan and serve warm.
Notes
- Use fresh, high-quality parmesan for the best flavor.
- Substitute vegan ravioli and plant-based butter for a vegan version.
- Add red pepper flakes if you prefer a spicy kick.
- Serve with a crisp Sauvignon Blanc or Pinot Noir for perfect pairing.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 45mg
Keywords: Ravioli with Tomatoes Asparagus Garlic and Herbs, vegetarian ravioli recipe, asparagus tomato pasta, quick Italian dinner, herb garlic ravioli