Ravioli with Tomatoes, Asparagus, and Fresh Herbs
**Ingredients:
- 1 lb thin asparagus, 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:
1. Cook the ravioli according to package instructions, then drain and set aside.
2. Heat olive oil and butter in a large skillet over medium heat. Add asparagus and cook for 3-4 minutes until tender-crisp.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add grape tomatoes and balsamic vinegar, cooking for another 2 minutes until tomatoes soften slightly.
5. Toss in the cooked ravioli, toasted walnuts, basil, and parsley. Season with salt and pepper.
6. Remove from heat and sprinkle with Parmesan cheese. Serve warm.
**Servings: 4
**Calories (per serving): ~450-500