I was recently sent a few packages of Three Bridges pasta products. I have been cooking with their ravioli, gnocchi, and tortellini for awhile now and really enjoy their products. They sent me a Spinach and Kale Superfood Ravioli, Butternut Squash Ravioli, and Chicken & Mozzarella Ravioli along with some Superfood Pesto Made with Kale.
We had friends over for dinner so I decided to make a pasta salad using the spinach and kale ravioli with the pesto sauce made with kale. I couldn’t decide if I wanted the salad to be served hot or cold so I served it warm and it was delicious. I also think serving it cold would be wonderful as well. The pesto sauce was tasty and coated the flavorful ravioli perfectly. The fresh tomatoes gave the pasta a nice pop of color and flavor and the mini mozzarella balls paired nicely with all the flavors. One of the highlights of this pasta salad for me, besides the delicious ravioli and pesto sauce, was the taggiasca olives that I grabbed earlier from the olive bar at my local grocery store. They have a nice strong flavor, similar to kalamata olives, but they are a perfect little size and their flavor paired perfectly with the ravioli and pesto. The pasta salad was enjoyed by the adults and my two kids liked it too. I paired this salad with Chicken Parmesan, a tossed salad, and freshly baked bread. It was a terrific meal.
I have had the other two kinds of pasta before and they both are family favorites. I was planning on probably doing the butternut squash ravioli in a browned butter sage sauce. The chicken and mozzarella ravioli will probably be paired with some type of red sauce or tossed with roasted veggies and olive oil. Thanks for the tasty pasta Three Bridges!
How to Make Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
Prepare the ravioli per the instructions making sure to season the water with salt. Drain and pour into a large bowl. Toss with a few tablespoons of the kale pesto; set aside for the pasta to cool and for the flavors to mingle.
Toss again once it has cooled then top with fresh tomatoes, mini mozzarella balls, taggiasca olives, fresh basil, and toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.