Ravioli with Tomatoes Asparagus Garlic and Herbs (Print Version)

Ravioli with asparagus, tomatoes, and garlic butter for a vibrant dish.

# Ingredients:

01 - 1 (20 oz) package refrigerated four cheese ravioli
02 - 2 tablespoons olive oil
03 - 2 tablespoons butter
04 - 1 pound thin asparagus, woody ends trimmed, chopped into 2-inch pieces
05 - 1 (10.5 oz) package grape tomatoes, halved
06 - 3 garlic cloves, minced (1 tablespoon)
07 - 1 tablespoon balsamic vinegar
08 - 2/3 cup Fisher Walnuts, chopped and toasted
09 - 1/4 cup minced fresh basil
10 - 1/4 cup minced fresh parsley
11 - Salt and pepper, to taste
12 - 1/3 cup shredded parmesan cheese

# Instructions:

01 - Cook the ravioli in boiling water according to the package instructions.
02 - Heat olive oil and melt butter in a large skillet over medium-high heat.
03 - Add the asparagus to the skillet and saute until tender, about 4 minutes.
04 - Add the tomatoes and garlic to the skillet and saute for about 1 minute longer, then toss in the balsamic vinegar.
05 - Drain the water from the cooked ravioli and transfer it to a large serving bowl. Add the asparagus mixture to the bowl.
06 - Add walnuts, basil, parsley, salt, and pepper to the serving bowl and toss together. Sprinkle with parmesan cheese and serve warm.

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