Ingredients:
1 lb thin asparagus, woody ends trimmed and chopped into 2-inch pieces
1 (10.5 oz) pkg. grape tomatoes, halved
2/3 cup chopped and toasted walnuts
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
1 (20 oz) pkg. refrigerated four-cheese ravioli
2 tbsp olive oil
2 tbsp butter
1/3 cup shredded Parmesan cheese
3 garlic cloves, minced (about 1 Tbsp)
1 tbsp balsamic vinegar
Salt and pepper to taste
Directions:
Cook the ravioli as directed on the package. Drain, then set aside.
Heat olive oil and butter in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant.
Stir in the asparagus pieces, cooking for 3-4 minutes until they are slightly tender.
Add the halved grape tomatoes and cook for another 3 minutes, letting them soften slightly.
Gently fold the cooked ravioli into the skillet, tossing to combine with the vegetables.
Drizzle with balsamic vinegar, and season with salt and pepper to your liking.
Remove the skillet from heat and stir in the chopped walnuts, fresh basil, and parsley until evenly mixed.
Top with shredded Parmesan cheese, gently tossing until the cheese starts to melt.
Serve immediately, garnished with additional Parmesan and fresh herbs, if desired.
Servings: 4-6
