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.


  • 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


  • 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.