Ravioli Veggies Garlic (Print Version)
# Ingredients:
01 -
1 pack (20 oz) of refrigerated ravioli filled with four cheeses
02 -
2 tbsp of olive oil
03 -
2 tbsp of butter
04 -
1 lb of asparagus, ends trimmed and cut into 2-inch pieces
05 -
A 10.5 oz carton of grape tomatoes, sliced in half
06 -
3 minced garlic cloves (around 1 tbsp)
07 -
1 tbsp of balsamic vinegar
08 -
2/3 cup of chopped, toasted Fisher Walnuts
09 -
1/4 cup of fresh parsley, finely chopped
10 -
1/4 cup of fresh basil, chopped into small pieces
11 -
Salt and black pepper to your liking
12 -
1/3 cup of shredded parmesan for topping
# Instructions:
01 -
Follow the package directions to boil the ravioli and cook until done.
02 -
Melt the butter and heat up the olive oil in a large skillet over medium-high heat.
03 -
Toss the asparagus into the skillet and stir it around until softened, about 4 minutes.
04 -
Add tomatoes and garlic to the skillet, give it a quick stir for about a minute, and drizzle in balsamic vinegar.
05 -
Once the ravioli is drained, move it to a big serving dish. Pour the asparagus and tomato mixture over it.
06 -
Mix in walnuts, parsley, basil, salt, and pepper. Sprinkle parmesan on top and enjoy it warm.