1 10 oz. package Butternut Squash Ravioli
1/2 bunch chopped asparagus (blanched)
1/2 c. quartered cherry tomatoes
2 Tbsp. chopped fresh basil
1/4 c. extra virgin olive oil
2 tsp. balsamic vinegar
2 Tbsp. grated parmesan cheese
Salt and pepper to taste
Cook Butternut Ravioli in boiling salted water. Strain and shock in ice water for one-two minutes. Strain and set aside.
In large bowl combine cooked asparagus, tomatoes and basil with extra virgin olive oil and balsamic vinegar.
Add ravioli and parmesan cheese and gently toss.
Salt and pepper to taste.
Enjoy immediately or serve later, chilled.