Ravioli pasta salad

June 27, 2007

Serves 4

Heidi Swanson begins with commercial cheese-stuffed ravioli, which she cooks and tosses with asparagus, peas, spinach, and olive oil.

Salt, to taste 1 pound ricotta-stuffed fresh ravioli 1 pound fresh asparagus, trimmed and thinly sliced 2 cups frozen peas, thawed overnight in the refrigerator 4 big handfuls fresh baby spinach, washed and stemmed 1/2 cup pine nuts, toasted 2 tablespoons olive oil 1/2 cup Parmigiano-Reggiano 1. Bring a large pot of salted water to a boil. Add the ravioli. When the ravioli start to float, add the asparagus and peas. Cook the vegetables for 1 minute or until they are bright green.

2. Drain the ravioli and vegetables into a large colander. Transfer to a large serving bowl, add the spinach and pine nuts, and gently toss with the olive oil, a generous pinch of salt and the Parmigian o-Reggiano. Adapted from Heidi Swanson