Ravioli Pasta Salad
Ingredients
The salad
-
½
pound
ricotta-stuffed ravioli
-
1
bunch
thin asparagus
-
10
ounces
organic peas
-
3-4
handfuls
baby spinach
-
½
cup
pine nuts
-
to taste
fine grain sea salt
-
to taste
Parmesan cheese
The dressing
-
a couple
splashes
extra-virgin olive oil
Instructions
- Prep all ingredients by cutting asparagus and washing spinach.
- Boil a large pot of salted water and add the ravioli.
- When some ravioli float, add the asparagus and peas for about a minute.
- Drain the mixture and transfer to a large bowl.
- Add spinach and pine nuts, then toss with olive oil and salt.
- Serve with shaved Parmesan on top.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
200mg
Cholesterol
20mg
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