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
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Ingredients
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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
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In a small bowl combine the Vinegar and salt then drizzle in the olive oil gradually until emulsfied. Add the chili flakes.
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In a medium saucepan, boil some water, season the water with salt, and cook the ravioli according to packaging directions.
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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.
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