A unique pasta salad featuring cheese ravioli, fresh asparagus and toasted pine nuts. A great vegetarian meal that cows are grateful for.
Frozen cheese ravioli
2 1⁄2 Pound
1 Pound, washed and trimmed
1 Medium, diced
2⁄3 Cup (10.67 tbs), with 2 tablespoons brown mustard
1⁄2 Cup (8 tbs), browned in melted butter and salted
Bring pasta water to a boil. Add a handful of salt. Carefully add ravioli and stir to separate. Bring back to a boil and cook for about 6 - 8 minutes. Meanwhile, place asparagus in glass dish with a little water, partially cover and microwave three minutes. Drain and allow to cool.
Drain ravioli and rinse in cold water until chilled. Arrange on serving platter. Top with diced tomatoes. Place asparagus on top in a pinwheel pattern. Drizzle dressing over and top with toasted pine nuts
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You can do wonders with frozen pasta, especially Ravioili. Robin shows a nice pasta salad using cheese ravioli which is served with crunchy pine nuts and dressed in a regular vinaigrette. This is a good pasta recipe to try if you don’t want to eat heavy sauces with your pasta.