Author Notes: A nice way to use ravioli without making it a heavy meal.. feel free to utilize any seasonal produce to make it your own!
Tips: I used an orange muscat vinegar from Trader Joes in this recipe, if you cant find that type of vinegar, Combine 2 parts orange juice to one part champage vinegar for similar results 🙂 —Teefor2
Serves: 4-5
Ingredients
-
1
pound small fresh or frozen Cheese ravioli
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1/4
cup extra virgin olive oil
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1/2
cup Orange Muscat Vinegar
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1/4
cup chiffonade green onion
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1/4
cup grated rainbow carrots(if you can’t find em, regular is just fine)
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1/4
cup fresh peas
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1
pinch crushed red chili flakes
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1
pinch sea salt(plus another tablespoon for the pasta water)
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1
tablespoon shaved-pecorino romano cheese
Directions
- In a small bowl combine the Vinegar and salt then drizzle in the olive oil gradually until emulsfied. Add the chili flakes.
- In a medium saucepan, boil some water, season the water with salt, and cook the ravioli according to packaging directions.
- Drain the ravioli and mix in a large bowl with the vinaigrette add the peas, carrots, and green onion and refrigerate. The flavors will intensify as the pasta salad is served cold. Garnish with shaved pecorino.