Ravioli Salad with Marinated Feta and Asparagus Recipe

Ravioli Salad with Marinated Feta and Asparagus

A super easy salad that is anything but spartan. It can be made ahead for up to 3 days. Bring it to room temperature before digging in.

Servings: 4

Time: 30 minutes

Ingredients:

US MeasuresMetric
  • 10 oz fresh ravioli, any fillings of your choice are OK
  • 3 cups asparagus spears cut into 2-inches
  • 3/4 cup multi-color cherry tomatoes, halved
  • 5 Tbsp in olive oil marinated feta cheese cubes
  • 3 Tbsp feta cheese marinating oil from the jar
  • 2 Tbsp fresh oregano, finely chopped
  • 2 Tbsp white balsamic vinegar or to taste
  • 1 tsp sugar or to taste
  • 2 garlic cloves, finely minced
  • extra virgin olive oil
  • 4 Tbsp roughly chopped Italian parsley or fresh basil leaves
  • 1/4 cup toasted pine nuts
  • Parmesan cheese (optional)
  • 285 g fresh ravioli, any fillings of your choice are OK
  • about 400 g asparagus spears cut into 5 cm pieces
  • 150 g multi-color cherry tomatoes, halved
  • 5 Tbsp in olive oil marinated feta cheese cubes
  • 3 Tbsp feta cheese marinating oil from the jar
  • 2 Tbsp fresh oregano, finely chopped
  • 2 Tbsp white balsamic vinegar or to taste
  • 1 tsp sugar or to taste
  • 2 garlic cloves, finely minced
  • extra virgin olive oil
  • 4 Tbsp roughly chopped Italian parsley or fresh basil leaves
  • 30 g toasted pine nuts
  • Parmesan cheese (optional)

Preparation:

Prepare a bowl with ice water and set aside.

Bring water to a boil in a large saucepan. Add salt and asparagus pieces. Cook for about 3-4 minutes or until asparagus are “al dente”. Remove asparagus from the water with a slotted spoon and plunge them in a bowl with iced water. Drain and set them on paper towels to cool. Reserve the asparagus water. Add more water, if necessary. Bring to a boil. Add one tablespoon of olive oil and cook ravioli according to package directions. Drain ravioli well and place them in a bowl. Toss them gently with a tablespoon of olive oil. Add asparagus to the ravioli.

Prepare the dressing. Reserve 5 tablespoons of marinated feta cheese and set aside until ready to use. Take 3 tablespoons of the marinating feta cheese oil from the jar and add it to a bowl. Add fresh oregano, garlic, white vinegar, red pepper flakes, sugar, salt and pepper to the marinating feta oil. Add enough extra virgin olive oil to make up to a 3/4 cup (180 ml) dressing. Whisk until well combined. Let flavors mingle while you assemble the salad. Adjust seasonings. Add the cherry tomatoes, to the ravioli and asparagus. Drizzle with half of the dressing.

Assemble ravioli salad on serving plates.Top with the feta cheese cubes, parsley and drizzle it with the remaining dressing. A dash of Parmesan it optional.

Leave a Comment

Your email address will not be published.

Scroll to Top