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with tomatoes asparagus garlic and herbs Recipe

with tomatoes asparagus garlic and herbs Recipe
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★★★★★

4.7 from 9 reviews

A vibrant and flavorful ravioli dish featuring four cheese-filled ravioli tossed with sautéed asparagus, sweet grape tomatoes, garlic, fresh herbs, toasted walnuts, and a touch of balsamic vinegar, finished with a sprinkle of Parmesan cheese. This recipe is perfect for a quick and elegant weeknight dinner or a special occasion.

Ingredients

Scale

Ravioli

  • 1 (20 oz) package refrigerated four cheese ravioli

Vegetables & Aromatics

  • 1 lb thin asparagus, woody ends trimmed, chopped into 2-inch pieces
  • 1 (10.5 oz) package grape tomatoes, halved
  • 3 garlic cloves, minced (about 1 Tbsp)

Oils & Fats

  • 2 Tbsp olive oil
  • 2 Tbsp butter

Other Ingredients

  • 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, to taste
  • 1/3 cup shredded Parmesan cheese

Instructions

  1. Cook the ravioli: Bring a large pot of salted water to a boil, then cook the four cheese ravioli according to package directions until tender. Drain and transfer the cooked ravioli to a large serving bowl.
  2. Sauté the asparagus: Heat olive oil and butter together in a large skillet over medium-high heat. Add the chopped asparagus and sauté for about 4 minutes, or until the asparagus is tender yet crisp.
  3. Add tomatoes and garlic: Stir in the halved grape tomatoes and minced garlic cloves. Cook for an additional 1 minute to soften the tomatoes and release the garlic’s aroma.
  4. Toss with balsamic vinegar: Pour in the balsamic vinegar and toss the vegetable mixture to coat everything evenly. Remove the skillet from heat.
  5. Combine with ravioli: Pour the sautéed vegetable mixture over the cooked ravioli in the serving bowl.
  6. Add walnuts and herbs: Sprinkle the toasted chopped walnuts, minced fresh basil, and parsley over the ravioli and vegetables. Season generously with salt and pepper to taste, then toss gently to combine all flavors.
  7. Garnish and serve: Finish the dish by sprinkling shredded Parmesan cheese on top and serve warm for a delicious and satisfying meal.

Notes

  • Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant to enhance their flavor.
  • Use fresh herbs for the best aroma and flavor, but dried herbs can be substituted in a pinch (use about 1 tablespoon each of dried).
  • If four cheese ravioli are unavailable, spinach and ricotta ravioli can also work well in this recipe.
  • For a vegan version, use a plant-based butter, omit Parmesan or substitute with a vegan cheese alternative, and choose vegan ravioli.
  • Be careful not to overcook the asparagus; it should remain bright green and slightly crisp for the best texture.

Nutrition

Keywords: ravioli asparagus recipe, four cheese ravioli with vegetables, easy Italian pasta, tomato and asparagus ravioli, walnut herb pasta

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