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
