Ravioli with Tomatoes Asparagus Garlic and Herbs

Ingredients

• 1 pkg. refrigerated four cheese ravioli
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 lb thin asparagus, woody ends trimmed, chopped into 2-inch pieces
• 1 pkg. grape tomatoes, halved
• 3 garlic cloves, minced, 1 Tbsp
• 1 Tbsp balsamic vinegar
• 2/3 cup Fisher Walnuts, chopped and toasted
• 1/4 cup minced fresh basil
• 1/4 cup minced fresh parsley
• Salt and pepper
• 1/3 cup shredded parmesan cheese

Directions

1. Boil the ravioli as directed on the package. While it cooks, warm the olive oil and butter together in a large skillet set over medium-high heat.
2. Stir the asparagus into the skillet and cook until it softens, about 4 minutes. Add the tomatoes and garlic, cook for about 1 minute more, then mix in the balsamic vinegar.
3. When the ravioli is cooked through, drain it and transfer it to a large serving bowl. Add the asparagus mixture, walnuts, basil, and parsley. Season with salt and pepper to taste, then toss everything together. Finish with the parmesan and serve warm.