• Home
  • Appetizers
  • Casserole
  • Crockpot
  • Desserts
  • Pasta
  • Salads
  • Vegan
  • Instant Pot
  • Submit Your Recipe

Ravioli Salad

by Jen Stevens

Photo by spikenheimer

This easy to make Ravioli Salad combines peas and fresh asparagus for a light side dish that can also be a full meal. Prepare ahead and take to parties or a picnic as a surprise dish.

Ingredients

1 lb. ricotta-stuffed fresh ravioli
1 lb. fresh asparagus, trimmed and cut into 1 inch pieces
2 cups frozen sweet green peas
5 cups fresh baby spinach, washed and dried thoroughly
1/2 cup pine nuts, toasted
2 Tbsp olive oil
1/2 cup Parmesan cheese, freshly shredded

Instructions

Cook ravioli according to package. Make sure to add 1 tsp of salt to the water if not instructed to do so on the package.

About 5 minutes before the ravioli cooking time is finished, add frozen peas. Return to a boil.

Add asparagus just as water begins to boil.

Cook for 1 minute and remove from heat.

Pour ravioli and vegetables into a large colander and drain thoroughly.

Combine cooked pasta and vegetables with spinach, pine nuts, and olive oil.

Toss well to combine.

Season with salt and pepper if desired.

Top with Parmesan cheese and serve.
Serves 8-10

Print Recipe
0 from 0 votes

Ravioli Salad

This easy to make Ravioli Salad combines peas and fresh asparagus for a light side dish that can also be a full meal. Prepare ahead and take to parties or a picnic as a surprise dish.

Ingredients

  • 1 lb. ricotta-stuffed fresh ravioli
  • 1 lb. fresh asparagus trimmed and cut into 1 inch pieces
  • 2 cups frozen sweet green peas
  • 5 cups fresh baby spinach washed and dried thoroughly
  • 1/2 cup pine nuts toasted
  • 2 Tbsp olive oil
  • 1/2 cup Parmesan cheese freshly shredded

Instructions

  • Cook ravioli according to package. Make sure to add 1 tsp of salt to the water if not instructed to do so on the package.
  • About 5 minutes before the ravioli cooking time is finished, add frozen peas. Return to a boil.
  • Add asparagus just as water begins to boil.
  • Cook for 1 minute and remove from heat.
  • Pour ravioli and vegetables into a large colander and drain thoroughly.
  • Combine cooked pasta and vegetables with spinach, pine nuts, and olive oil.
  • Toss well to combine.
  • Season with salt and pepper if desired.
  • Top with Parmesan cheese and serve.

Filed Under: Appetizers, Salads Tagged With: asparagus, green peas, parmesan cheese, pine nuts, ravioli, salad, spinach

Like Us On Facebook!

Facebook

Find Your Favorite

Find Recipes by Category

Recent Posts

  • Pumpkin Soup Recipe Ingredients
  • How to Jazz Up a Pumpkin Seeds Recipe
  • Spicy Vegetables Makes For a Great Spinach Substitute
  • Keto Bake: Loaded Cauliflower
  • Easy Cheesy Must Have Keto Tator Tots

Legal Pages

  • About Us
  • Contact Us
  • Privacy Policy
  • Terms of Use

© 2021 · Recipes Mania