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