Spring Ravioli Salad

Name: Spring Ravioli Salad
Ingredients: 1 pound small fresh or frozen Cheese ravioli; 1/4 cup extra virgin olive oil; 1/2 cup Orange Muscat Vinegar; 1/4 cup chiffonade green onion; 1/4 cup grated rainbow carrots(if you can't find em, regular is just fine); 1/4 cup fresh peas; 1 pinch crushed red chili flakes; 1 pinch sea salt(plus another tablespoon for the pasta water); 1 tablespoon shaved-pecorino romano cheese

9 ingredients

3 steps

Ingredients

1 pound small fresh or frozen Cheese ravioli
1/4 cup extra virgin olive oil
1/2 cup Orange Muscat Vinegar
1/4 cup chiffonade green onion
1/4 cup grated rainbow carrots(if you can't find em, regular is just fine)
1/4 cup fresh peas
1 pinch crushed red chili flakes
1 pinch sea salt(plus another tablespoon for the pasta water)
1 tablespoon shaved-pecorino romano cheese

Directions

1

In a small bowl combine the Vinegar and salt then drizzle in the olive oil gradually until emulsfied. Add the chili flakes.
2

In a medium saucepan, boil some water, season the water with salt, and cook the ravioli according to packaging directions.
3

Drain the ravioli and mix in a large bowl with the vinaigrette add the peas, carrots, and green onion and refrigerate. The flavors will intensify as the pasta salad is served cold. Garnish with shaved pecorino.