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janinetremblay
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Ingredients:
1 lb cheese or spinach ravioli (fresh or frozen)
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into 1-inch pieces
Salt and pepper, to taste
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
Freshly grated Parmesan cheese (for garnish)
Directions:
Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes and asparagus to the skillet, seasoning with salt and pepper. Sauté for 4-5 minutes until the tomatoes are softened and the asparagus is tender-crisp.
Add the cooked ravioli to the skillet, gently tossing to combine with the tomatoes, asparagus, and garlic.
Remove from heat and stir in the fresh basil and parsley. Serve topped with freshly grated Parmesan cheese.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal per serving | Servings: 4 servings