Ingredients:
1 lb asparagus, trimmed and steamed 1 lb cheese ravioli, cooked from frozen 1 cup red cherry tomatoes 1 cup yellow cherry tomatoes 1 Tbsp olive oil 1 cup prepared pesto sauce 2 Tbsp grated Parmesan cheese
Directions:
Heat olive oil. Sauté asparagus and tomato in oil until tomatoes are soft.
Toss with cooked ravioli.
Add pesto, Parmesan , salt and pepper.
Serve immediatly