Ravioli Pasta Salad Recipe
Easter Salad Recipes from Razzle Dazzle Recipes
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Ravioli Pasta Salad
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.
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