A bowl of red pepper pesto ravioli salad with cheese-filled ravioli, cherry tomatoes, arugula, and shaved Parmesan tossed in a vibrant red pepper pesto sauce on a rustic wooden table. Garnished with toasted pine nuts, fresh basil, and a drizzle of olive oil, with a serving fork lifting a ravioli. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Red Pepper Pesto Ravioli Salad

Portions:8
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Ingrediënten

  • kosher salt
  • 1 lb. fresh cheese ravioli
  • 2 c. roasted red peppers plus more for topping
  • ⅓ c. extra-virgin olive oil
  • ⅓ c. freshly grated Parmesan plus more for topping
  • 3 cloves garlic peeled
  • ¼ c. almonds
  • Freshly ground black pepper
  • ½ c. black Cerignola olives chopped
  • 3 c. baby arugula

Instructies

  • In a large pot of salted boiling water, cook ravioli according to package directions.
  • Drain and transfer to large serving bowl.
  • Make red pepper pesto: In a food processor, blend roasted red peppers, olive oil, Parmesan, garlic and almonds.
  • Season with salt and pepper.
  • To bowl, add black olives, baby arugula, more roasted red peppers and dressing and toss until well combined.
  • Adjust seasoning if necessary.
  • Garnish with Parmesan and serve.
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Recipe Category Nuts / Pasta / Salad
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