Ingredients Jump to Instructions ↓

  1. 1/2 pound ricotta-stuffed ravioli

  2. 1 bunch thin asparagus, cut on deep bias (angle)

  3. 10 ounce bag organic peas, thawed overnight in refrigerator 3 - 4 big handfuls baby spinach, washed (any stems removed - optional)

  4. a couple splashes of extra-virgin olive oil

  5. 1/2 cup pine nuts, toasted

  6. fine grain sea salt

  7. Parmesan cheese, for garnish

Instructions Jump to Ingredients ↑

  1. Prep all of your ingredients ahead of time - cut asparaus, wash spinach, etc.

  2. Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. Because the asparagus is thin and the peas aren't frozen, you'll need to cook them only for about a minute - really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness.

  3. Drain everything into a large colander. Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Serve in a big bowl or on a simple platter with a bit shaved Parmesan crumbled on top.

  4. Serves 4 to 6.


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