Green Bean and Shallot Ravioli Salad
- Comments()
- Yield Serves 6
Add to Shopping List
Ingredients
- Coarse salt and freshly ground pepper
- 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
-
Bring a medium pot of well-salted water to a boil. Cook beans until just tender, 3 to 5 minutes. Meanwhile, prepare a bowl of ice water; when beans are done cooking, transfer them to ice water with a slotted spoon. Drain. Slice in half. Add pasta to cooking water and cook according to package directions. Drain and set aside.
-
Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots and cook until golden and crispy, about 2 minutes. Add beans, ravioli, and almonds and toss to coat. Season with salt, pepper, and lemon juice.
I'm not a big green bean fan but saw this and thought I'd give it a try with fresh local beans. I did and it was so good that I made it again the next week! Amazing combination of flavors I would have never thought to put together. I seasoned with a home made celrey salt.
I wanted something light after Thanksgiving and this was perfect. Our store was completely out of green beans so I used frozen haricots. The shallots really give it a nice flavor. I also used herb ravioli. This will be a regular in this house.