5 Ingredient Ravioli Salad with Kale Pesto, White Beans, and Asparagus
Easy pasta salad made with mini cheese ravioli that are tossed with kale pesto, white beans, and asparagus.
Yield: 6-8 servings
  • 2 lb mini cheese ravioli
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 large bunch asparagus, ends trimmed and finely chopped
  • 1 (14.5 oz) can white beans, drained and rinsed
  • 8 oz prepared kale pesto
  • salt and black pepper, to taste
  • parmesan shavings, to garnish
  1. Cook the cheese ravioli in salted water according to package directions or to desired consistency. Drain and set aside.
  2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic to the pan and saute until fragrant, about 30 seconds. Stir in the asparagus and cook until tender, about 3-4 minutes. Stir in the white beans and cook until heated through, 1-2 minutes.
  3. In a large bowl, toss together the cooked ravioli, pesto, and asparagus mixture. Season to taste with salt and black pepper. Serve warm topped with parmesan shavings, if desired.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/04/5-ingredient-ravioli-salad-with-kale-pesto-white-beans-and-asparagus.html