Ravioli with Tomatoes Asparagus Garlic and Herbs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheese ravioli tossed with sautéed asparagus, cherry tomatoes, and garlic in a buttery herb sauce, finished with walnuts and parmesan. Rich and comforting with nutty texture and fresh vegetable flavors. Perfect for a simple weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (20 oz) 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 (10.5 oz) 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
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 806mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 330mg
- Calcium
- 323mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 806MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.