Description

A vibrant, easy 25-minute dish combining store-bought cheese ravioli with sautéed asparagus, cherry tomatoes, garlic, fresh herbs, and a light garlic-herb sauce.

Ingredients

1 (20 oz) package refrigerated four-cheese ravioli
2 Tbsp olive oil
2 Tbsp butter
1 lb asparagus, ends trimmed, cut into 2-inch pieces
1 (10–12 oz) package cherry or grape tomatoes, halved
3 cloves garlic, minced
1 Tbsp balsamic vinegar
2/3 cup walnuts, chopped and toasted
1/4 cup fresh basil, minced
1/4 cup fresh parsley, minced
Salt and pepper to taste
1/3 cup shredded Parmesan cheese

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Instructions

Cook ravioli in salted boiling water according to package instructions until al dente; drain and reserve 1/2 cup pasta water.
While the ravioli cooks, heat olive oil and butter in a large skillet over medium-high heat.
Add asparagus and sauté for about 4 minutes until tender-crisp.
Add tomatoes and garlic, and sauté for about 1 minute until tomatoes are warmed through.
Stir in balsamic vinegar and mix well.
Add the drained ravioli to the skillet with vegetables. Toss in the walnuts, basil, and parsley. Season with salt and pepper.
If needed, add some reserved pasta water to loosen the sauce.
Sprinkle with Parmesan cheese and serve warm.

Notes

Toasting the walnuts adds extra flavor and crunch.
Use thin asparagus or precook thicker stalks to ensure even cooking.
Substitute other vegetables like green beans if desired.
Balsamic vinegar can be replaced with red wine vinegar or lemon juice for a tangy twist.
Add protein such as shrimp or chicken for a heartier dish.