Ravioli Salad

Ingredients

• 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 handsful fresh baby spinach, washed and stemmed
• 1/2 cup pine nuts, toasted
• 2 tablespoons olive oil
• 1/2 cup Parmigiana-Reggiano

Instructions

1. Bring a large pot of salted water to a boil. Add the ravioli. When the ravioli begin to float, add the asparagus and peas.
2. Cook the vegetables for 1 minute or until they are bright green.
3. Drain the ravioli and vegetables into a large colander.
4. 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 Parmigiana-Reggiano.