* 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
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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.
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