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Red Pepper Pesto Ravioli Salad
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INGREDIENTS

kosher salt

1 lb. fresh cheese ravioli

2 c. roasted red peppers, plus more for topping

1/3 c. extra-virgin olive oil

1/3 c. freshly grated Parmesan, plus more for topping

3 cloves garlic, peeled

1/4 c. almonds

Freshly ground black pepper

1/2 c. black Cerignola olives, chopped

3 c. baby arugula

 

DIRECTIONS

  1. In a large pot of salted boiling water, cook ravioli according to package directions. Drain and transfer to large serving bowl.
  2. Make red pepper pesto: In a food processor, blend roasted red peppers, olive oil, Parmesan, garlic and almonds. Season with salt and pepper.
  3. To bowl, add black olives, baby arugula, more roasted red peppers and dressing and toss until well combined. Adjust seasoning if necessary.
  4. Garnish with Parmesan and serve.



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