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Rachael Ray's 30-Minute Healthy Recipes

Spring Spinach Salad with Ricotta Ravioli

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

Directions

1. Fill a large pot with water, add 1 teaspoon salt, bring to a boil, and add the ravioli and cook according to directions, going to Step 2 in final 1 minute.
2. In the final 1 minute before ravioli is done cooking, add the asparagus and peas and continue cooking for 1 minute.
3. Pour the ravioli and vegetables into a large colander and allow to drain thoroughly.
4. Put cooked ravioli and vegetables into a large bowl, and add the spinach, pine nuts, and olive oil - toss to combine well. Taste for flavor and add salt and pepper if desired, then top with Parmesan cheese and serve.

Story

Why eat JUST ricotta stuffed ravioli or JUST a spinach salad when you can have both! This is a delightful salad that combines creamy cheesy goodness with crunchy springtime greens.

Don't leave off the pine nuts if at all possible. The flavor (and nutrition) are an incredible asset to this salad. And be sure always to use freshly grated Parmesan cheese. Many people try to substitute the cheese that comes in a canister. It's not the same.

Enjoy this salad for lunch or even a light dinner with crusty bread alongside.

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