Green Bean and Shallot Ravioli Salad
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Whole Living, November 2011
- Yield Serves 6
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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
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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.
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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.
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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.