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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe

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4 from 64 reviews

  • Author: Diane
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This vibrant and flavorful ravioli dish combines tender four cheese ravioli with sautéed asparagus, sweet grape tomatoes, garlic, and fresh herbs, all tossed with toasted walnuts and finished with a touch of balsamic vinegar and parmesan cheese. Ready in just 25 minutes, it makes a perfect weeknight meal that’s both satisfying and easy to prepare.

Ingredients

Ravioli

  • 1 (20 oz) pkg. refrigerated four cheese ravioli

Sautéed Vegetables

  • 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

Additional Ingredients

  • 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

  1. Cook Ravioli: Bring a large pot of salted water to a boil. Add the refrigerated four cheese ravioli and cook according to the package instructions until tender but still firm to the bite. Drain and set aside.
  2. Heat Oil and Butter: While the ravioli cooks, heat olive oil and melt butter together in a large skillet over medium-high heat, preparing to sauté the vegetables.
  3. Sauté Asparagus: Add the chopped asparagus to the skillet and sauté for about 4 minutes, or until the asparagus becomes tender yet still crisp.
  4. Add Tomatoes and Garlic: Add the halved grape tomatoes and minced garlic to the skillet. Continue to sauté for another 1 minute, allowing the tomatoes to soften slightly and the garlic to become fragrant.
  5. Deglaze with Balsamic Vinegar: Pour in the balsamic vinegar and toss everything together, cooking for just a few seconds to blend the flavors and slightly reduce the vinegar.
  6. Combine with Ravioli: Transfer the cooked ravioli into a large serving bowl. Add the sautéed asparagus and tomato mixture on top.
  7. Add Herbs and Walnuts: Stir in the chopped toasted walnuts, fresh basil, and fresh parsley. Season with salt and pepper to taste, then gently toss everything together to combine evenly.
  8. Finish and Serve: Sprinkle the shredded parmesan cheese over the top and serve the dish warm immediately for the best flavor and texture.

Notes

  • Be sure to trim woody ends from the asparagus as they can be tough and unpleasant to eat.
  • To toast walnuts, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned.
  • Feel free to substitute fresh herbs with dried if fresh are unavailable, but use less (about one-third the amount).
  • For a vegan version, omit the butter and parmesan cheese, and substitute with plant-based alternatives.
  • This dish is best served fresh but can be stored covered in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the ravioli.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/ravioli-with-tomatoes-asparagus-garlic-and-herbs-recipe/