Ravioli Tomatoes Asparagus Garlic Dinner (25 Minutes)

Ingredients

• 20 oz (570 g) refrigerated cheese ravioli
• 1 lb (450 g) thin asparagus, woody ends trimmed, cut into 2-inch pieces
• 1 1/2 cups (225 g) cherry or grape tomatoes, halved
• 3 large garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon balsamic vinegar or fresh lemon juice
• 1/2 cup (120 ml) reserved pasta water, as needed
• 1/3 cup (35 g) freshly grated parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon finely grated lemon zest, optional
• 1/2 cup (55 g) toasted chopped walnuts, optional