Ravioli with Tomatoes Asparagus Garlic and Herbs
Ingredients
The ravioli and sauce
-
1
pkg
refrigerated four cheese ravioli (20 oz)
-
2
Tbsp
olive oil
-
2
Tbsp
butter
-
1
Tbsp
balsamic vinegar
-
1/3
cup
shredded parmesan cheese
The vegetables and herbs
-
1
lb
thin asparagus
-
1
pkg
grape tomatoes (10.5 oz)
-
3
cloves
garlic, minced
-
1/4
cup
minced fresh basil
-
1/4
cup
minced fresh parsley
The toppings
-
2/3
cup
chopped and toasted walnuts
-
to taste
salt and pepper
Instructions
- Cook the ravioli in boiling water according to package instructions.
- While the ravioli cooks, 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 tomatoes and garlic to the skillet and sauté for an additional minute, then add balsamic vinegar.
- Drain the cooked ravioli and add it to a large serving bowl.
- Combine the asparagus mixture with the ravioli, adding walnuts, basil, and parsley. Season with salt and pepper to taste and toss well.
- Sprinkle parmesan on top and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
525
Total fat
29g
Total carbohydrates
46g
Total protein
12g
Sodium
712mg
Cholesterol
64mg
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