Cheese Ravioli with Asparagus and Cherry Tomatoes
Cheese Ravioli with Asparagus and Cherry Tomatoes
Directions
- Bring a large pot of water to a boil and add asparagus and cook for 2 minutes. Remove and set aside.
- Cook the ravioli according to the package directions, drain and set aside in covered bowl.
- 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.
- Divide among serving bowls and topped with Parmesan cheese. Serve immediately.
Ingredients
- 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
