Ravioli Tomatoes Asparagus Garlic (Print-Friendly Version)
Ravioli with asparagus, tomatoes, garlic herb butter, and toasted walnuts—fast and full of flavor.
# What You'll Need:
→ Pasta
01 -
20 oz refrigerated four cheese ravioli
→ Vegetables & Herbs
02 -
1 lb thin asparagus, trimmed and chopped into 2-inch pieces
03 -
10.5 oz grape tomatoes, halved
04 -
3 garlic cloves, minced (about 1 tbsp)
05 -
1/4 cup minced fresh basil
06 -
1/4 cup minced fresh parsley
→ Fats & Oils
07 -
2 tbsp olive oil
08 -
2 tbsp butter
→ Nuts & Vinegar
09 -
2/3 cup chopped toasted walnuts
10 -
1 tbsp balsamic vinegar
→ Cheese & Seasoning
11 -
1/3 cup shredded Parmesan cheese
12 -
Salt and pepper, to taste
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain and transfer to a large serving bowl.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Add asparagus and sauté for about 4 minutes until tender.
03 -
Stir in halved grape tomatoes and minced garlic. Cook for 1 additional minute.
04 -
Add balsamic vinegar and toss everything to coat. Remove from heat.
05 -
Pour vegetable mixture over cooked ravioli. Add toasted walnuts, basil, and parsley. Season generously with salt and pepper, then toss gently.
06 -
Sprinkle Parmesan cheese on top and serve warm.
# Additional Tips:
01 -
To toast walnuts, add them to a dry skillet over medium heat and cook for 2-3 minutes, stirring often until fragrant.
02 -
This dish works well with tortellini or gnocchi as alternatives to ravioli.
03 -
Add grilled chicken or shrimp for additional protein.
04 -
Use plant-based butter, cheese, and pasta to make a vegan version.
05 -
Best enjoyed fresh; not recommended for freezing.