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Ravioli Pasta Salad
- 1/2 pound ricotta-stuffed ravioli
- 1 bunch thin asparagus, cut on deep bias (angle)
- 10 ounce bag organic peas, thawed overnight in refrigerator
- 3 - 4 big handfuls baby spinach, washed (any stems removed - optional)
- a couple splashes of extra-virgin olive oil
- 1/2 cup pine nuts, toasted
- fine grain sea salt
- Parmesan cheese, for garnish
Directions:View on 101 Cookbooks
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