This recipe was originally featured on Cooking Classy.
Ingredients:
- 1 (18 oz) package refrigerated ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus, trimmed and chopped into bite-sized pieces
- 1 (10.5 oz) cherry tomatoes, halved
- 1 Tbsp garlic, minced
- 1 Tbsp balsamic vinegar
- 2/3 cup walnuts, chopped (toasting optional)
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- Salt & Pepper (to taste)
- Parmesan Cheese, shredded – to your heart’s desire (or like 1/3 cup)
Instructions:
- Cook ravioli in boiling water according to package directions
- Meanwhile, heat olive oil and melt butter in large skillet over medium-high heat
- Add asparagus to skillet and saute until tender (about 4 minutes)
- Add tomatoes and garlic. Saute about 1 minute until tomatoes soften. Toss in balsamic vinegar
- Drain ravioli once cooked and pour into large serving dish
- Add asparagus mixture to serving bowl along with walnuts, basil, and parsley. Season with salt and pepper to taste and toss.
- Sprinkle with Parmesan and serve warm.
Tips & Tricks
- I didn’t end up toasting the walnuts (mostly because I forgot) and the texture and flavor was still a great addition to this dish.
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