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    You are in: Home / Recipes / Pesto Ravioli Salad With Black Olives and Asparagus Recipe
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    Pesto Ravioli Salad With Black Olives and Asparagus

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    sofie-a-toast's Note:

    from Eats Well With Others

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    Units: US | Metric


    1. 1
      1. Bring large pot of generously salted water to a boil. In the meantime, begin to prepare the pesto. Combine most of the pine nuts, cilantro, parmesan cheese, garlic, lemon juice, and olive oil and blend either in a food processor, with an immersion blender, or with a blender, until smooth. Taste and add salt, pepper and more lemon juice, if needed.
    2. 2
      2. When the water boils, add the ravioli and boil until they float or are cooked through. About 1 minute before the ravioli are done, add in the asparagus. Drain immediately (reserving 1/2 cup water!). While the ravioli are still super hot, toss with a big spoonful of pesto and leave it for a few minutes just to let it soak in a bit. Then, mix in the rest of the pesto, the olives, and the remaining pine nuts. If needed, add some pasta water to loosen. Serve warm, cold or at room temperature.

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    Nutritional Facts for Pesto Ravioli Salad With Black Olives and Asparagus

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 221.8
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 3.2 g
    Cholesterol 7.3 mg
    Sodium 268.3 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 3.4 g
    Sugars 2.2 g
    Protein 7.9 g

    The following items or measurements are not included:

    cilantro leaves and stems


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