Elevate your pasta salad game with this Green Bean and Shallot Ravioli Salad. The combination of tender cheese ravioli, crisp green beans, and crunchy toasted almonds makes this dish both satisfying and refreshing. It’s perfect as a light lunch or a side dish for your next dinner party, bringing together vibrant flavors with a simple, zesty lemon dressing.
Strawberries and Vanilla Syrup
Course: Salads, SidesCuisine: Italian4
servings10
minutes15
minutes320
kcalIngredients
Coarse salt and freshly ground pepper, to taste
8 ounces green beans, trimmed
12 ounces fresh or frozen cheese ravioli
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
2 tablespoons sliced almonds, toasted
Juice of 1/2 lemon
Directions
- In a large pot of salted boiling water, cook the green beans until tender-crisp, about 3-4 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Drain and set aside.
- In the same pot of boiling water, cook the ravioli according to package instructions. Drain and transfer to a large bowl.
- In a small skillet, heat the olive oil over medium heat. Add the sliced shallots and sauté until softened and slightly caramelized, about 5 minutes.
- Add the cooked green beans, sautéed shallots, and toasted almonds to the bowl with the ravioli. Drizzle with lemon juice and toss to combine.
- Season with coarse salt and freshly ground pepper to taste.
- Serve the salad warm or at room temperature for a light and flavorful meal.
Notes
- Nutrition Facts (per serving):
Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 35 mg
Carbohydrates: 34 g
Fiber: 4 g
Sugars: 3 g
Protein: 12 g
Sodium: 290 mg
This Green Bean and Shallot Ravioli Salad brings together the best of fresh greens and cheesy pasta, creating a delicious contrast of textures and flavors. The toasted almonds and zesty lemon add the perfect touch, making this salad a versatile dish you can enjoy year-round.
