Description
A vibrant and delicious ravioli dish featuring four cheese ravioli tossed with sautéed asparagus, grape tomatoes, garlic, fresh herbs, and toasted walnuts, finished with a touch of balsamic vinegar and Parmesan cheese. Ready in just 25 minutes, this recipe balances creamy textures with bright, fresh flavors perfect for a quick yet elegant meal.
Ingredients
Scale
Pasta
- 1 (20 oz) pkg. refrigerated four cheese ravioli
Sautéed Vegetables and Sauce
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus, woody ends trimmed and chopped into 2-inch pieces
- 1 (10.5 oz) pkg. grape tomatoes, halved
- 3 garlic cloves, minced (about 1 Tbsp)
- 1 Tbsp balsamic vinegar
Garnishes
- 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 ravioli: Bring a large pot of salted water to a boil and cook the refrigerated four cheese ravioli according to the package instructions until tender but still firm to the bite. Drain and set aside.
- Heat oil and butter: While ravioli is cooking, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter is melted and mixture is hot.
- Sauté asparagus: Add the chopped asparagus pieces to the skillet and sauté for about 4 minutes, stirring occasionally, until they become tender but still crisp.
- Add tomatoes and garlic: Stir in the halved grape tomatoes and minced garlic, cooking for an additional 1 minute, allowing the tomatoes to soften slightly and the garlic to release its aroma.
- Toss in balsamic vinegar: Pour in 1 tablespoon balsamic vinegar and stir well to combine, letting the flavors meld for a brief moment.
- Combine with ravioli: Drain the cooked ravioli thoroughly and transfer to a large serving bowl. Add the sautéed asparagus and tomato mixture to the bowl.
- Add walnuts and herbs: Sprinkle the chopped toasted walnuts, minced fresh basil, and minced fresh parsley over the ravioli and vegetables. Season with salt and freshly ground black pepper to taste. Toss gently to combine all ingredients evenly.
- Serve: Sprinkle the shredded Parmesan cheese over the top and serve the dish warm for the best flavor and texture experience.
Notes
- For a nut-free version, omit the walnuts or substitute with toasted pine nuts or sunflower seeds.
- Use fresh asparagus when in season for the best flavor and texture.
- Grape tomatoes can be replaced with cherry tomatoes or diced roma tomatoes.
- To enhance creaminess, consider adding a splash of heavy cream or a few tablespoons of ricotta cheese when tossing the pasta.
- Can be served as a main course or as a side dish alongside grilled chicken or fish.
