Description
Four cheese ravioli gets a gourmet twist with fresh asparagus, juicy tomatoes, buttery garlic herb sauce, toasted walnuts, and a splash of balsamic vinegar. This vibrant pasta dish is easy enough for a weeknight and elegant enough for guests. A 25-minute dinner bursting with color, texture, and flavor!
Ingredients
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1 (20 oz) pkg. refrigerated four cheese ravioli
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2 Tbsp olive oil
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2 Tbsp butter
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1 lb thin asparagus, woody ends trimmed, chopped into 2-inch pieces
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1 (10.5 oz) pkg. grape tomatoes, halved
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3 garlic cloves, minced (about 1 Tbsp)
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1 Tbsp balsamic vinegar
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2/3 cup Fisher Walnuts, chopped and toasted
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1/4 cup minced fresh basil
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1/4 cup minced fresh parsley
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Salt and pepper, to taste
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1/3 cup shredded Parmesan cheese
Instructions
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Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain and transfer to a large serving bowl.
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Meanwhile, heat olive oil and butter in a large skillet over medium-high heat.
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Add asparagus and sauté for about 4 minutes or until tender.
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Stir in the halved grape tomatoes and garlic. Cook for 1 additional minute.
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Add the balsamic vinegar and toss everything to coat. Remove from heat.
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Pour the vegetable mixture over the cooked ravioli.
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Add toasted walnuts, basil, and parsley. Season generously with salt and pepper, then toss gently.
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Sprinkle Parmesan cheese on top and serve warm.
Notes
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To toast walnuts: Add them to a dry skillet over medium heat and cook for 2-3 minutes, stirring often until fragrant.
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This recipe works beautifully with tortellini or gnocchi if you don’t have ravioli on hand.
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Add grilled chicken or shrimp for extra protein.
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For a vegan version, use plant-based butter, cheese, and ravioli.
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Not recommended for freezing—best enjoyed fresh or within a few days refrigerated.
Equipment: Large pot, skillet, cutting board, knife, colander, wooden spoon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired