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Ravioli with Tomatoes, Asparagus, Garlic and Herbs

A flavorful pasta dish using store-bought four cheese ravioli combined with fresh asparagus, grape tomatoes, and garlic, tossed in a buttery garlic herb sauce with balsamic vinegar and sprinkled with parmesan cheese.

  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 (20 oz) package refrigerated four cheese ravioli
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound thin asparagus, woody ends trimmed and chopped into 2-inch pieces
  • 1 (10.5 oz) package grape tomatoes, halved
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon balsamic vinegar
  • 2/3 cup chopped and toasted walnuts (optional)
  • 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 in boiling water according to package instructions; drain.
  2. Meanwhile, heat olive oil and melt butter in a large skillet over medium-high heat.
  3. Add asparagus to the skillet and sauté until tender, about 4 minutes.
  4. Add tomatoes and garlic and sauté about 1 minute more, then toss in balsamic vinegar.
  5. Pour cooked ravioli into a large serving bowl.
  6. Add the asparagus mixture along with walnuts (if using), basil, and parsley to the bowl. Season with salt and pepper to taste and toss gently.
  7. Sprinkle parmesan cheese on top and serve warm.

Notes

1. Use store-bought four-cheese ravioli for ease and flavor. 2. Toast walnuts separately to enhance crunch and flavor if using. 3. The balsamic vinegar adds brightness and balances the richness from butter.

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Main Course
  • Cuisine: Italian

Nutrition

  • Calories: 420
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 40mg