Color Me Domestic - Green Beans & Ravioli

Green Bean, Shallot and Ravioli Salad with Toasted Almonds (via Whole Living)

One of our favorite dishes of fall / winter / thanksgiving is this Green Bean & Ravioli Salad. It is perfect on its own for a dinner entree or as a lighter option for a full thanksgiving meal. Plus it doesn't get much easier to put together.

Green Bean, Shallot and Ravioli Salad with Toasted Almonds

Ingredients

salt & pepper

8 oz green beans, trimmed

12 oz fresh ravioli (like the Buitoni brand in the refrigerated section)

2 tbsp extra virgin olive oil

2 shallots, thinly sliced

2 tbsp sliced almonds, toasted

juice of half a lemon

Prep

It is easiest to have all your ingredients assembled and ready to go. I recommend toasting the almonds while you bring water to a boil. Just put them in a non-stick skillet over medium heat and let them toast for a few minutes.

Bring a medium pot of well salted water to a boil. Cook the beans until just tender, about 4 to 5 minutes. Meanwhile, prepare a bowl of ice water; when the beans are finished cooking, transfer them to the ice water bowl with a slotted spoon. Drain them, slice them in half or thirds. 

Add pasta to the bean water and cook according to package directions.

Heat the olive oil in a large skillet (you can re-use the one for toasting almonds) over medium-high heat. Add shallots and cook until crispy, about 2 minutes. Add beans, cooked ravioli and almonds and toss to coat them in the olive oil. 

Transfer to a serving dish and season with any additional salt and pepper if you want and add the lemon juice.