Ravioli Pasta Salad

This fresh spring ravioli pasta salad combines tender cheese ravioli, crisp asparagus, sweet peas, baby spinach, and Parmesan cheese into a colorful meal that's perfect for lunch, picnics, or an easy family dinner. Enjoy it warm or chilled.

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 6 servings

Ingredients

• 1 pound fresh cheese ravioli
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups frozen sweet peas
• 5 cups baby spinach
• 1/2 cup slivered almonds, lightly toasted (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions.
2. During the last minute of cooking, add the asparagus and frozen peas. Cook for 1 minute until the vegetables are crisp-tender.
3. Drain well and transfer the ravioli and vegetables to a large serving bowl.
4. Add the spinach, olive oil, lemon juice, and half of the Parmesan cheese. Toss gently until the spinach begins to wilt.
5. Sprinkle with the toasted almonds and remaining Parmesan cheese. Season with salt and pepper if desired.
6. Serve immediately while warm or chill for 1 to 2 hours before serving.

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