Spring Ravioli Pasta Salad

Recipes of the Week
This recipe comes from 101cookbooks.com an excellent food blog with wonderful vegetarian
recipes. For those of you wondering what to do with some of your CSA veggies, this site is a great
resource. Recipes can be searched by ingredient and include almost every vegetable imaginable.
Directions:
Prep all of your ingredients ahead of time - cut asparagus, wash
spinach, etc.
Into an extra-large pot of well-salted boiling water add the raviolis.
After a few minutes, when a couple of the raviolis begin to float, add
the asparagus and peas. Because the asparagus is thin and the peas
aren't frozen, you'll need to cook them only for about a minute - really
quick, just enough to brighten up the peas and give the asparagus a
touch of tenderness. Drain everything into a large colander.
Immediately transfer to a large bowl, add the spinach and pine nuts,
and gently toss with a couple big splashes of olive oil and a pinch or
two of salt. Serve in a big bowl or on a simple platter with a bit
shaved Parmesan crumbled on top.
Ingredients:
• 1/2 pound ricotta-stuffed ravioli
• 1 bunch thin asparagus, cut on
deep bias (angle)
• 10 ounce bag organic peas,
thawed overnight in refrigerator
• 3 - 4 big handfuls baby spinach,
washed (any stems removed -
optional)
• a couple splashes of extra-virgin
olive oil
• 1/2 cup pine nuts, toasted
• fine grain sea salt
• Parmesan cheese, for garnish
Ingredients:
• 3 handfuls of lettuce mix (any early
greens, baby spinach, frisee, etc.)
• 1 shallot, finely chopped
• 4 eggs, poached
• 8 strips bacon
• 1 cup stale bread (sourdough or other
firm white bread)
• ¼ C plus 1 tbsp olive oil
• ¼ white wine vinegar
• 1 tbsp dijon mustard
• Salt and pepper to taste
• Chives, finely chopped to taste
A great way to usher in spring is with this classic French salad. Simple to prepare, the dish lets early
spring lettuce shine while the egg and bacon transform the salad into a perfect one-dish meal. For a
vegetarian version, just omit the bacon or substitute toasted almonds for a nice crunch.
Spring Ravioli Pasta Salad
Spring Greens with Poached Eggs and Bacon
Directions:
1. Cook the bacon on medium heat until done,
about 5 minutes. Remove from heat, drain off
excess fat on a paper towel. Once cool, crumble
the bacon.
2. Cut the bread into cubes. In a bowl, toss with 1
tbsp olive oil. Toast on medium high heat until
lightly browned.
3. In a small jar, mix the olive oil, vinegar,
mustard, salt and pepper.
4. Poach the eggs
5. Place the salad green on a plate. Top with
bacon, poached eggs, shallots, chives and
toasted bread. Pour salad dressing over the
salad and enjoy.
Recipe source: http://www.101cookbooks.com/archives/001568.html