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Ravioli Pasta Salad Recipe

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    Source: www.101cookbooks.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, B9, B12, H, E
    MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

    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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