Ravioli Pasta Salad
From coffeebean53 16 years ago
- 7 minutes to make
- Serves 4
A wonderfully delicious pasta salad that isn't heavy on the pasta and has lots of good veggies in it. Found on the internet
Ingredients
- 1/2 pound ricotta-stuffed ravioli shopping list
- 1 bunch thin asparagus, cut on deep bias (angle) shopping list
- 10 ounce bag frozen peas, thawed overnight in refrigerator shopping list
- 3 - 4 big handfuls baby spinach, washed (any stems removed - optional) shopping list
- a couple splashes of extra-virgin olive oil shopping list
- 1/2 cup pine nuts, toasted shopping list
- fine grain sea salt shopping list
- parmesan cheese, for garnish shopping list
How to make it
- Prep all of your ingredients ahead of time - cut asparagus, wash spinach, etc.
- 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. 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.
- 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.
People Who Like This Dish 4
- pamelanava Prosper, TX
- gingerlea Tampa, FL
- werblondz Somewhere In, WI
- cheryilyn Salem, OR
- vickycummins Munster, IN
- wolfpackjack Raleigh, NC
- marriage Apalachin
- coffeebean53 Charlotte, NC
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The Rating
Reviewed by 6 people-
What a great lunch idea... nice post... you get my High five lunch vote on this one..dave
wolfpackjack
in Raleigh loved it
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This souns spectacular, will try it soon! Thanks for the great post!
werblondz
in Somewhere in loved it
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Excellent....you have my 5
caramia
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