Asparagus Ravioli Salad Print Email


12 oz Seafood or vegetable filled ravioli
1 bunch asparagus spears
one bunch radishes, sliced
2-3 fresh scallions
Citrus Vinaigrette

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.

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