Ravioli Pasta Salad Recipe from Heidi Swanson
I used a ricotta-stuffed buckwheat pasta, but any standard cheese-stuffed ravioli will also work if that is what your store offers. Many of you might be able to locate a spinach pasta ravioli – this would be a good alternative as well. I came across some bright red spinach at the market this weekend (red orach German Mt. spinach), so I used 1/2 red and 1/2 standard baby spinach. Use whatever is available to you. I love the color the red spinach adds to the bowl, but the downside is it tends to stain the ravioli a bit (in the way rainbow chard or beets can).
1/2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on deep bias (angle)
10 ounce bag organic peas, thawed overnight in refrigerator
3 – 4 big handfuls baby spinach, washed (any stems removed – optional)
a couple splashes of extra-virgin olive oil
1/2 cup pine nuts, toasted
fine grain sea salt
Parmesan cheese, for garnish
Prep all of your ingredients ahead of time – cut asparaus, 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. 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.
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.
Serves 4 to 6.