Description
Fresh, colorful, and full of flavor — this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a light yet satisfying pasta dish made in under 30 minutes. Tossed with butter, olive oil, and toasted walnuts, it’s a delicious, restaurant-quality meal at home.
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
- 3 garlic cloves, minced (about 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, to taste
- 1/3 cup shredded Parmesan cheese
Instructions
- Cook the Ravioli:
Bring a large pot of salted water to a boil. Add ravioli and cook according to the package instructions until tender. Drain and set aside in a large serving bowl. - Sauté the Asparagus:
While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add asparagus and sauté for about 4 minutes, or until tender-crisp. - Add Tomatoes and Garlic:
Stir in grape tomatoes and minced garlic. Cook for another minute until fragrant and the tomatoes begin to soften. - Deglaze with Balsamic:
Pour in the balsamic vinegar and toss well to coat. The vinegar adds brightness and balances the richness of the butter. - Combine with Ravioli:
Transfer the asparagus mixture to the bowl with ravioli. Add walnuts, basil, and parsley. Toss everything together gently to combine. - Finish and Serve:
Season with salt and pepper to taste, sprinkle with Parmesan cheese, and serve warm.
Notes
- Use fresh asparagus for the best flavor and texture. Thinner stalks cook faster and stay crisp.
- Toast the walnuts for 3–5 minutes in a dry skillet to deepen their flavor before adding them.
- Don’t overcook the garlic—it should be fragrant, not brown.
- Substitute pine nuts or almonds if you don’t have walnuts on hand.
- For extra creaminess, stir in a spoonful of ricotta or a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes