Ravioli with Tomatoes Asparagus Garlic and Herbs

This Ravioli with Tomatoes Asparagus Garlic and Herbs uses a store-bought four cheese ravioli to save tons of time, it’s paired with lots of fresh veggies, then to make everything shine it’s coated with a buttery garlic herb sauce, balsamic vinegar and parmesan. And did I mention you’ll love that crunch from the walnuts? Don’t skip them!

Ingredients

• 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

Ravioli with Tomatoes Asparagus Garlic and Herbs

• 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
• 1/3 cup shredded parmesan cheese

Instructions

1. Cook ravioli in boiling water according to package instructions.
2. Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
3. Add asparagus to skillet and saute until tender, about 4 minutes.
4. Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
5. Drain water from pasta once cooked through then pour into a large serving bowl.
6. Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss. Sprinkle in parmesan and serve warm.

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