Ravioli Pasta Salad Recipe w/ Fresh Asparagus, Toasted Pine Nuts & Parmesan

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You can purchase pine nuts pre-toasted, or you can do it yourself. To roast, preheat your oven to 350 degrees F, then coat a shallow pan or tray with pine nuts and toast for about 10 minutes. Shake the pan halfway through the roasting time. Or to toast, add nuts to a heavy saucepan on the stovetop and stir over high heat until they turn light brown in color.


  • 1 lb. ricotta-stuffed fresh ravioli
  • 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 C frozen sweet green peas
  • 5 C fresh baby spinach, washed and dried thoroughly
  • 1/2 C pine nuts, toasted
  • 2 Tbsp. olive oil
  • 1/2 C Parmesan cheese, freshly shredded


Fill a large pot with water, add 1 teaspoon salt, bring to a boil, and add the ravioli and cook according to directions. In the final 1 minute before ravioli is done cooking, add the asparagus and peas and continue cooking for 1 minute. Pour the ravioli and vegetables into a large colander and allow to drain thoroughly. Put cooked ravioli and vegetables into a large bowl, and add the spinach, pine nuts, and olive oil. Toss to combine well. Taste for flavor and add salt and pepper if desired, then top with Parmesan cheese and serve.

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