Description
A vibrant, flavorful weeknight meal featuring cheese ravioli tossed with fresh asparagus, juicy tomatoes, toasted walnuts, and herbs—ready in just 25 minutes!
Ingredients
Scale
- 1 (20 oz) pkg. refrigerated four cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb asparagus, chopped into 2-inch pieces
- 1 (10.5 oz) pkg. grape tomatoes, halved
- 3 garlic cloves, minced
- 1 Tbsp balsamic vinegar
- 2/3 cup toasted walnuts, chopped
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- Salt and pepper to taste
- 1/3 cup shredded parmesan cheese
Instructions
- Boil ravioli until tender.
- Sauté asparagus in oil and butter for 4 mins.
- Add garlic and tomatoes, cook 1 min.
- Stir in balsamic vinegar briefly.
- Combine with ravioli, herbs, and walnuts.
- Season and top with parmesan.
Notes
- Use fresh herbs at the end to preserve flavor.
- Save pasta water to adjust sauce consistency.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 45mg
Keywords: ravioli alternatives, vegetarian pasta, asparagus pasta, tomato ravioli, gluten-free ravioli, walnut pasta, summer ravioli, quick Italian pasta