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Ravioli Salad 2


  • 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

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  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.