Pesto Ravioli Salad With Black Olives and Asparagus

Name: Pesto Ravioli Salad With Black Olives and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup pine nuts, toasted; 1 cup lightly packed cilantro leaves and stems; ⅓ cup freshly grated parmesan cheese; 3 garlic cloves, peeled; 2 tablespoons fresh lemon juice, plus more to taste; 2 tablespoons olive oil; reserved pasta water; fine-grain sea salt; fresh ground pepper; 1 lb fresh ravioli; 1 bunch asparagus, ends cut off and cut into 2-inch pieces; ½ cup oil-cured black olive, chopped

Servings: persons

⅓ cup pine nuts, toasted
1 cup lightly packed cilantro leaves and stems
⅓ cup freshly grated parmesan cheese
3 garlic cloves, peeled
2 tablespoons fresh lemon juice, plus more to taste
2 tablespoons olive oil
reserved pasta water
fine-grain sea salt
fresh ground pepper
1 lb fresh ravioli
1 bunch asparagus, ends cut off and cut into 2-inch pieces
½ cup oil-cured black olive, chopped

1
1.
2
Bring large pot of generously salted water to a boil.
3
In the meantime, begin to prepare the pesto.
4
Combine most of the pine nuts, cilantro, parmesan cheese, garlic, lemon juice, and olive oil and blend either in a food processor, with an immersion blender, or with a blender, until smooth.
5
Taste and add salt, pepper and more lemon juice, if needed.
6
2.
7
When the water boils, add the ravioli and boil until they float or are cooked through.
8
About 1 minute before the ravioli are done, add in the asparagus.
9
Drain immediately (reserving 1/2 cup water!).
10
While the ravioli are still super hot, toss with a big spoonful of pesto and leave it for a few minutes just to let it soak in a bit.
11
Then, mix in the rest of the pesto, the olives, and the remaining pine nuts.
12
If needed, add some pasta water to loosen.
13
Serve warm, cold or at room temperature.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅓ cup pine nuts, toasted, 1 cup lightly packed cilantro leaves and stems, ⅓ cup freshly grated parmesan cheese, 3 garlic cloves, peeled, and more.

Yes, Pesto Ravioli Salad With Black Olives and Asparagus falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!