Recepten Ravioli Pastasalade Internet
| Gang | Diner |
| Naam | Ravioli Pastasalade |
| Bron | Internet |
| Nummer/Pg | |
| Auteur | |
| URL | https://www.101cookbooks.com/archives/001568.html |
| Ingrediënten |
Serves 4 to 6. - 1/2 pound ricotta-stuffed ravioli - 1 bunch thin asparagus, cut on deep bias (angle) - 10 ounce bag organic peas, thawed overnight in refrigerator - 3 - 4 big handfuls baby spinach, washed (any stems removed - optionall - a couple splashes of extra-virgin olive oil - 1/2 cup pine nuts, toasted - fine grain sea salt - Parmesan cheese, for garnish |
| Recept |
Prep all of your ingredients ahead of time - cut asparaus, wash spinach, etc. 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. |