Recipe: Potsticker Salad

POTSTICKER SALAD
Source: Pasta & Co. by Request by Marcella Rosene
Makes 6 cups

Italian ravioli's similarity to the Chinese potsticker inspired this salad's name. Here we take a fiery dressing very similar to that used in Chinese Vermicelli and toss it with fresh pork-sausage-filled ravioli. Generous amounts of vegetables, sesame seeds, and pine nuts provide plenty of texture and a pleasant foil to the spiciness of the dressing.

PREPARE-AHEAD/SERVING NOTES:
Prepare the dressing days ahead. Toss the ravioli with the dressing up to one day ahead, but add the vegetables, seeds, and nuts just before serving.

1/4 cup sesame oil
1/4 cup black soy sauce
2 tablespoons sugar
2 tablespoons hot chill oil (less if you want a milder salad)
2 tablespoons black vinegar or balsamic vinegar
1 pound meat-filled fresh ravioli
2 cups broccoli flowerets
1/2 carrot, peeled and julienned
1 stalk celery, julienned
1/2 red bell pepper, julienned
1/4 cup sesame seeds, toasted
1/4 cup pine nuts, toasted
TO TOP:
1/4 cup green onions, thinly sliced on the diagonal
Additional sesame seeds and pine nuts

In a large bowl, mix together sesame oil, soy sauce, sugar, chili oil, and vinegar.

Cook ravioli until very tender. Drain well; toss with the dressing. Let cool to room temperature.

Meanwhile, blanch broccoli flowerets for a couple of minutes in boiling water, then drain well and plunge into ice water.

When ravioli has cooled, toss with carrot, celery, bell pepper, sesame seeds, and pine nuts. Place in a serving bowl.

Thoroughly drain broccoli. Arrange broccoli flowerets down the middle of the salad. Scatter green onions and additional sesame seeds and pine nuts over the top. Serve at room temperature.