This recipe is basically a spin-off from one of my favorite salads. Spinach, feta, dried cranberries, walnuts, olive oil, and balsamic vinegar. I swapped out the spinach for asparagus and ravioli to make the meal a little more substantial. I love how there are tart, sweet, salty, and savory elements in this pasta dish, and it takes less than thirty minutes to cook!
Balsamic Ravioli (serves 1)
Cheese ravioli (cooked per instructions on the package)
Asparagus, rough ends removed, and cut into one inch pieces
Salt and pepper to taste
Feta cheese to crumble on top
1 tablespoon olive oil
3 tablespoons of balsamic vinegar
Heat the butter in a skillet at medium heat. Add the asparagus and salt and pepper. When the asparagus is cooked through add the balsamic and olive oil. Turn the heat on high and cook for a few more minutes, stir the sauce so the vinegar does not burn. Add the ravioli, cheese, walnuts, and cranberries, and cook until the ravioli is warmed through. Then plate and dig in!