Ravioli Salad II recipe

Salt, to taste
1 pound ricotta-stuffed fresh ravioli
1 pound fresh asparagus, trimmed and thinly sliced
2 cups frozen peas, thawed overnight in the refrigerator
4 big handsful fresh baby spinach, washed and stemmed
1/2 cup pine nuts, toasted
2 tablespoons olive oil
1/2 cup Parmigiana-Reggiano

Bring a large pot of salted water to a boil. Add the ravioli. When the ravioli begin to float, add the asparagus and peas. Cook the vegetables for 1 minute or until they are bright green.

Drain the ravioli and vegetables into a large colander. Transfer to a large serving bowl, add the spinach and pine nuts, and gently toss with the olive oil, a generous pinch of salt and the Parmigiana-Reggiano.