Four cheese ravioli is paired with fresh sautéed veggies and everything is coated with a buttery garlic herb sauce, balsamic vinegar and parmesan. And for a special touch walnuts are added for a nice crunch and toasted flavor. Such a delicious dinner!
Ready in: 25minutes
1(20 oz) pkg.refrigerated four cheese ravioli
1lbthin asparagus,woody ends trimmed, chopped into 2-inch pieces
1(10.5 oz) pkg.grape tomatoes,halved
3garlic cloves,minced (1 Tbsp)
2/3cupFisher Walnuts,chopped and toasted
1/4cupminced fresh basil
1/4cupminced fresh parsley
Salt and pepper
1/3cupshredded parmesan cheese
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 skillet and saute until tender, about 4 minutes.
Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
Drain water from pasta once cooked through then pour into a large serving bowl.
Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.