Cheese Ravioli with Asparagus and Cherry Tomatoes


  1. Bring a large pot of water to a boil and add asparagus and cook for 2 minutes. Remove and set aside.
  2. Cook the ravioli according to the package directions, drain and set aside in covered bowl.
  3. In a large skillet over medium heat, add olive oil and yellow squash and cook for 3 minutes, stirring occasionally. Add the garlic and cherry tomatoes to the pan and toss to combine cook until tomatoes start to soften about 4 minutes. Add the butter to the pan and allow to melt, add the asparagus and cooked ravioli and stir to combine all ingredients.
  4. Divide among serving bowls and topped with Parmesan cheese. Serve immediately.


  • 1/2 pt tomato(es), cherry
  • 5 stalks asparagus
  • 1 tbsp butter
  • 3 garlic, clove(s), chopped
  • 2 tbsp oil, olive
  • cheese, Parmesan , for serving
  • 16 Piancone® Jumbo Round Cheese Ravioli
  • salt and pepper, to taste
  • 1 squash, yellow, cut into half moons