Spring Ravioli Salad

• 1 pound small fresh or frozen Cheese ravioli
• 1/4 cup extra virgin olive oil
• 1/2 cup Orange Muscat Vinegar
• 1/4 cup chiffonade green onion
• 1/4 cup grated rainbow carrots(if you can't find em, regular is just fine)
• 1/4 cup fresh peas
• 1 pinch crushed red chili flakes
• 1 pinch sea salt(plus another tablespoon for the pasta water)
• 1 tablespoon shaved-pecorino romano cheese

1. In a small bowl combine the Vinegar and salt then drizzle in the olive oil gradually until emulsfied. Add the chili flakes.
2. In a medium saucepan, boil some water, season the water with salt, and cook the ravioli according to packaging directions.
3. Drain the ravioli and mix in a large bowl with the vinaigrette add the peas, carrots, and green onion and refrigerate. The flavors will intensify as the pasta salad is served cold. Garnish with shaved pecorino.

frozen cheese, extra virgin olive oil, orange muscat vinegar, chiffonade green onion, fresh peas, red chili, another, romano cheese

Taken from food52.com/recipes/12498-spring-ravioli-salad (may not work)