Ravioli With Garlic Tomatoes (Print Version)

# Ingredients:

01 - 20 oz (1 pack) ravioli stuffed with cheese.
02 - 2 tablespoons of butter.
03 - 2 tablespoons olive oil.
04 - 1 pound asparagus, sliced into 2-inch pieces, ends trimmed.
05 - 1 cup grape tomatoes, sliced down the center.
06 - 3 garlic cloves, chopped.
07 - A splash of balsamic vinegar (1 tablespoon).
08 - 2/3 cup toasted walnut pieces.
09 - 1/4 cup basil leaves, chopped.
10 - 1/4 cup parsley, roughly chopped.
11 - Salt and black pepper, as much as you like.
12 - 1/3 cup parmesan, grated.

# Instructions:

01 - Follow the package directions to boil ravioli in salted water.
02 - In a big skillet, heat the butter together with the olive oil.
03 - Add the asparagus and cook it for 4 minutes or until it’s tender.
04 - Toss in the tomatoes and chopped garlic. Stir for a minute, then pour in the balsamic.
05 - Drain the cooked ravioli and transfer it to a big mixing bowl.
06 - Mix the ravioli with the warm veggie mixture, toasted walnuts, basil, and parsley. Sprinkle salt and pepper, then stir carefully.
07 - Sprinkle parmesan over the top and serve right away while it’s hot.

# Notes:

01 - You can use a different ravioli if you want.
02 - Want more flavor? Drizzle extra olive oil or balsamic on top at the end.

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