|Asparagus Ravioli Salad
12 oz Seafood or vegetable filled ravioli
1 bunch asparagus spears
one bunch radishes, sliced
2-3 fresh scallions
Boil ravioli according to package directions, drain and cool in ice water. Boil and shock asparagus, remove and reserve the nice tips (about 2 inches long), use remaining asparagus for other uses.
Clean and slice radishes and two fresh scallions. Toss veggies and ravioli gently with a citrussy vinaigrette. Serve as an appetizer, salad, first-course, or as a side dish with grilled chicken or seafood. – Chef Mick Rosacci, Tony’s Meats & Specialty Foods
Variation: Also great with cheese ravioli and Caesar or Italian vinaigrette dressing.