Description
Tender cheese ravioli is tossed with crisp asparagus, juicy tomatoes, garlic, and fresh herbs in a light, flavorful sauce—ready in about 25 minutes for a satisfying weeknight meal.
Ingredients
- 1 (20 oz) pkg refrigerated cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb asparagus, trimmed & cut into 2-in pieces
- 10–12 oz grape or cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 Tbsp balsamic vinegar
- 2/3 cup chopped toasted walnuts (optional)
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- Salt & freshly ground black pepper, to taste
- 1/3 cup shredded Parmesan cheese
Instructions
- Bring salted water to a boil and cook the ravioli per package directions until al dente (typically 4–7 minutes). Drain and set aside.
- Meanwhile, heat olive oil and butter in a large skillet over medium-high heat.
- Add asparagus and sauté until tender-crisp, about 4 minutes.
- Stir in tomatoes and garlic; cook another 1–2 minutes until tomatoes soften.
- Add balsamic vinegar and toss to coat the vegetables.
- Transfer drained ravioli to a large bowl, add the veggie mixture, walnuts, basil, parsley; season and toss gently.
- Sprinkle Parmesan on top and serve warm.
Notes
- Add grilled chicken or sautéed shrimp for extra protein.
- Use pine nuts or slivered almonds instead of walnuts.
- Mix in other herbs like thyme or oregano as desired.
- Substitute Parmesan with goat cheese or feta for a different flavor.
- Add a splash of broth and lemon juice for a lighter sauce version.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
