PCC Ravioli & Asparagus Salad

PCC Ravioli & Asparagus Salad

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  • 1 pound fresh ravioli, cooked
  • 2/3 cup plus 1 tablespoon olive oil, divided
  • 1 bunch asparagus
  • 1/4 cup fresh lemon juice
  • 3/4 cup chopped sundried tomatoes
  • 1 teaspoon minced garlic
  • Coarse black pepper, to taste
  • 4 green onions, chopped
  • 1 small red bell pepper, julienned
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup slivered almonds, toasted


Cook ravioli according to package instructions (in boiling water, for approximately 6 minutes). Drain and rinse well until cool. Toss with 1 tablespoon olive oil and chil.

Blanch asparagus in salted boiling water for 3 minutes; drain and cool. Slice thinly on the diagonal.

In a bowl, combine remaining 2/3 cup olive oil, lemon juice, sundried tomates, garlic and cracked pepper. Mix well; pour over ravioli. Add remaining ingredients and toss well.

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