Red Pepper Pesto Ravioli Salad
Ingredients
- kosher salt
- 1 lb. fresh cheese ravioli
- 2 c. roasted red peppers plus more for topping
- 1/3 c. extra-virgin olive oil
- 1/3 c. freshly grated Parmesan plus more for topping
- 3 cloves garlic peeled
- 1/4 c. almonds
- Freshly ground black pepper
- 1/2 c. black Cerignola olives chopped
- 3 c. baby arugula
Instructions
- In a large pot of salted boiling water, cook ravioli according to package directions.
- Drain and transfer to large serving bowl.
- Make red pepper pesto: In a food processor, blend roasted red peppers, olive oil, Parmesan, garlic and almonds.
- Season with salt and pepper.
- To bowl, add black olives, baby arugula, more roasted red peppers and dressing and toss until well combined.
- Adjust seasoning if necessary.
- Garnish with Parmesan and serve.