Photo: Anna Pelzer
Ravioli Pasta Salad Recipe
8 ingredients
Serves 4 to 6.
openrecipes
Trying to improve on typical pasta salads, this ravioli salad recipe features ricotta-stuffed raviolis, asparagus, peas, spinach, and toasted pine nuts.
Estimated Nutrition (whole recipe, rough)
516
Calories
22g
Protein
41g
Fat
22g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Ravioli | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound ricotta-stuffed ravioli
- 1 bunch thin asparagus, cut on deep bias (angle)
- 10 ounce bag organic peas, thawed overnight in refrigerator
- 3 - 4 big handfuls baby spinach, washed (any stems removed - optional)
- a couple splashes of extra-virgin olive oil
- 1/2 cup pine nuts, toasted
- fine grain sea salt
- Parmesan cheese, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes