- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
Ingredients
- 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
Directions
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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