Fresh Ravioli with Tomatoes, Asparagus, Garlic, and Herbs in 25 Minutes
Make Fresh Ravioli with Tomatoes, Asparagus, Garlic, and Herbs in one skillet with tender cheese ravioli, juicy tomatoes, crisp asparagus, toasted…
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Cooking tools:
- Spider strainer
- Slotted spoon
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Pot
- Skillet
- Stove
- Serving bowl
- Airtight container
Ingredients
- 1 (20 oz) package refrigerated four cheese ravioli
- Salt for the pasta water
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lb (450 g) thin asparagus, woody ends trimmed, cut into 2-inch pieces
- 10 1/2 oz (300 g) grape tomatoes, halved
- 3 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2/3 cup (75 g) chopped toasted walnuts
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/3 cup (30 g) freshly grated parmesan cheese
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