Recipe: Ravioli primavera salad
1 package (9 ounces) ravioli
1 cup halved grape tomatoes (about 1/2 pint)
3 scallions, thinly sliced
3 medium peeled and diagonally sliced carrots (1/4 inch thick)
1/2 cup frozen peas, thawed
1/2 pound (fresh or frozen, thawed) peeled and deveined medium shrimp, tails removed, cooked
2 tablespoons red wine vinegar
2 tablespoons pesto with basil
1 clove garlic, finely minced
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Fresh baby spinach leaves (optional)
PREPARE ravioli according to package directions. Drain and rinse quickly with cold water; drain again.
COMBINE ravioli, grape tomatoes, scallions, carrots, peas and shrimp in a bowl.
WHISK together red wine vinegar, pesto and garlic. Slowly whisk in olive oil until dressing is emulsified. Pour vinaigrette over ravioli mixture. Cover; refrigerate for 30 minutes prior to serving.
SERVE at room temperature over baby spinach leaves.
Yield: 6 servings
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