Fresh Ravioli with Tomatoes, Asparagus, Garlic, and Herbs (Print version)
Tender cheese ravioli tossed with asparagus, tomatoes, garlic, fresh herbs, walnuts, parmesan, and a bright buttery skillet sauce.
# Ingredients:
For the pasta
01 -
1 (20 oz) package refrigerated four cheese ravioli
02 -
Salt for the pasta water
For the vegetables and sauce
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
05 -
1 lb (450 g) thin asparagus, woody ends trimmed, cut into 2-inch pieces
06 -
10.5 oz (300 g) grape tomatoes, halved
07 -
3 garlic cloves, minced
08 -
1 tablespoon balsamic vinegar
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon black pepper, plus more to taste
To finish
11 -
2/3 cup (75 g) chopped toasted walnuts
12 -
1/4 cup chopped fresh basil
13 -
1/4 cup chopped fresh parsley
14 -
1/3 cup (30 g) freshly grated parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a gentle boil. Cook the ravioli according to the package directions until tender, usually 4-7 minutes. Reserve 1/3 cup pasta water, then drain gently.
02 -
While the ravioli cooks, heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and foams lightly.
03 -
Add the asparagus and cook for about 4 minutes, stirring often, until bright green and crisp-tender.
04 -
Stir in the tomatoes, garlic, salt, and pepper. Cook for 1-2 minutes, just until the tomatoes soften at the edges and the garlic is fragrant.
05 -
Stir in the balsamic vinegar and cook for 30 seconds, scraping the skillet so the juices mix with the butter.
06 -
Add the ravioli to a large serving bowl with the vegetable mixture, walnuts, basil, parsley, and parmesan. Toss gently, adding a splash of reserved pasta water if needed. Taste and adjust salt and pepper. Serve warm.
# Good to know:
01 -
Best served right after tossing while the ravioli is tender and glossy.
02 -
Use thin asparagus for the fastest cook time.
03 -
Nutrition is an estimate per serving.