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