Pesto Ravioli Salad With Black Olives and Asparagus

Name: Pesto Ravioli Salad With Black Olives and Asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 78.78 ml pine nuts, toasted; 236.59 ml lightly packed cilantro leaves and stems; 78.78 ml freshly grated parmesan cheese; 3 garlic cloves, peeled; 29.58 ml fresh lemon juice, plus more to taste; 29.58 ml olive oil; reserved pasta water; fine-grain sea salt; fresh ground pepper; 453.59 g fresh ravioli; 1 bunch asparagus, ends cut off and cut into 2-inch pieces; 118.29 ml oil-cured black olive, chopped

Submitted by sofie-a-toast

"from Eats Well With Others"

Download

Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

78.78 ml pine nuts, toasted
236.59 ml lightly packed cilantro leaves and stems
78.78 ml freshly grated parmesan cheese
3 garlic cloves, peeled
29.58 ml fresh lemon juice, plus more to taste
29.58 ml olive oil
reserved pasta water
fine-grain sea salt
fresh ground pepper
453.59 g fresh ravioli
1 bunch asparagus, ends cut off and cut into 2-inch pieces
118.29 ml oil-cured black olive, chopped

directions

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.