Balsamic Ravioli

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!

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Balsamic Ravioli (serves 1)

Cheese ravioli (cooked per instructions on the package)

Asparagus, rough ends removed, and cut into one inch pieces

Butter

Salt and pepper to taste

Feta cheese to crumble on top

Dried cranberries

Chopped walnuts

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!

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