No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Green Bean and Shallot Ravioli Salad

In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in for the fried onions.

  • Servings: 6
Green Bean and Shallot Ravioli Salad

Photography: Johnny Miller

Source: Whole Living, November 2011


  • Coarse salt and freshly ground pepper
  • 8 ounces green beans, trimmed
  • 12 ounces fresh or frozen cheese ravioli
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons sliced almonds, toasted
  • Juice of 1/2 lemon


  1. Bring a medium pot of well-salted water to a boil. Cook beans until just tender, 3 to 5 minutes. Meanwhile, prepare a bowl of ice water; when beans are done cooking, transfer them to ice water with a slotted spoon. Drain. Slice in half. Add pasta to cooking water and cook according to package directions. Drain and set aside.

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots and cook until golden and crispy, about 2 minutes. Add beans, ravioli, and almonds and toss to coat. Season with salt, pepper, and lemon juice.

Reviews (2)

  • jenyerkes 30 May, 2012

    I'm not a big green bean fan but saw this and thought I'd give it a try with fresh local beans. I did and it was so good that I made it again the next week! Amazing combination of flavors I would have never thought to put together. I seasoned with a home made celrey salt.

  • reckless 27 Nov, 2011

    I wanted something light after Thanksgiving and this was perfect. Our store was completely out of green beans so I used frozen haricots. The shallots really give it a nice flavor. I also used herb ravioli. This will be a regular in this house.

Related Topics