Here’s a light and delicious recipe for Ravioli Salad with Cherry Tomatoes and Asparagus that’s perfect as a side or even a light meal:
Ingredients:
- 1 package of ravioli (fresh or frozen, your choice; cheese, spinach, or mushroom work great)
- 1 bunch of asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (or lemon juice for a lighter touch)
- 1 tablespoon Dijon mustard (optional for extra flavor)
- 1 garlic clove, minced
- Fresh basil or parsley, chopped (for garnish)
- Salt and pepper, to taste
- Parmesan cheese, shaved or grated (optional)
Instructions:
- Cook the ravioli:
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions, usually about 3-4 minutes for fresh ravioli. Once cooked, drain and set aside to cool slightly.
- Blanch the asparagus:
- In a separate pot, bring water to a boil. Add the asparagus and cook for about 2-3 minutes until tender but still bright green. Immediately drain and transfer the asparagus to a bowl of ice water (or run under cold water) to stop the cooking process.
- Prepare the dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), Dijon mustard (if using), minced garlic, salt, and pepper. Taste and adjust the seasoning as needed.
- Assemble the salad:
- In a large mixing bowl, combine the cooked ravioli, blanched asparagus, and halved cherry tomatoes. Pour the dressing over the salad and toss gently to combine.
- Serve:
- Garnish with fresh basil or parsley and, if you like, a generous sprinkle of Parmesan cheese. Serve immediately or chill for a refreshing cold salad.
