Pesto Ravioli Salad With Black Olives and Asparagus
- 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. 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.