Spring Ravioli Salad
Ingredients
Instructions
- In a small bowl combine the Vinegar and salt then drizzle in the olive oil gradually until emulsfied. Add the chili flakes.
- In a medium saucepan, boil some water, season the water with salt, and cook the ravioli according to packaging directions.
- Drain the ravioli and mix in a large bowl with the vinaigrette add the peas, carrots, and green onion and refrigerate. The flavors will intensify as the pasta salad is served cold. Garnish with shaved pecorino.
Nutrition & Diet Analysis (per serving)
403
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).