Ravioli Pasta Salad Recipe

300 faves | 5 recommends
More from this source
101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
182
FAT
36%
CHOL
6%
SOD
6%

Comments

Its different, but worth trying!
ca5076809d32   •  21 May   •  Report
Add a comment

Ingredients for 6 servings

1/2 lb ricotta-stuffed ravioli

1 bunch thin asparagus, cut on deep bias (angle)

10 oz bag organic peas, thawed overnight in refrigerator

3-4 big handfuls baby spinach, washed (any stems removed - optional)

couple splashes extra-virgin olive oil

1/2 cup pine nuts, toasted

fine grain sea salt

Parmesan cheese, for garnish

You might also like

Sesame Yogurt Pasta Salad
101 Cookbooks
Artichoke Ravioli Pasta Salad
A Nutritionist Eats
Light And Healthy Summer Pasta Salad
Bakers Royale
Arugula And Goat Cheese Pasta Salad
Cookie and Kate
Kale Pasta Salad
The Pioneer Woman
Caprese Pasta Salad
Cookie and Kate
It’s Not Summer Yet Greek Pasta Salad
Joy The Baker
Whole-Wheat Orzo Salad With Broccoli-Pine Nut P...
Whole Living
Spinach And Orzo Salad
Simply Recipes
Eggplant Pasta Salad
Real Simple