Ingredients

The following ingredients have 4 Servings
  • 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 (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
  • 1/3 cup shredded parmesan cheese

Instruction

  • Cook ravioli in boiling water according to package instructions.
  • Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
  • Add asparagus to skillet and saute until tender, about 4 minutes.
  • Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
  • Drain water from pasta once cooked through then pour into a large serving bowl.
  • Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.
  • Sprinkle in parmesan and serve warm.
  • Recipe source: Cooking Classy