Wash and dry all non-prepped produce. Fill a large pot two thirds of the way up, cover and bring to a boil over high heat. Once at a boil, season lightly with salt, and then carefully place the ravioli into the pot. Gently stir to ensure that they do not stick together, and then return to a boil. Cook until ravioli are floating, about 4-5 min total*. While the ravioli are cooking, place the veggie broth into a large saucepan and set over high heat. Bring to a boil and then whisk in the pesto, followed by the English peas.
Return the broth to a boil. Using a slotted spoon, gently transfer the ravioli into the broth. Gently swirl the broth to cover the ravioli. Place several ravioli on each plate along with some peas, pesto broth, and grated Parmesan.
Place the tricolor salad mix into a large bowl. Thinly slice the cucumber into coins, halve the tomatoes and add them both to the salad.
Shake the balsamic vinaigrette well and drizzle it over the salad to taste. Gently toss and adjust seasoning with salt if desired. Serve the ravioli accompanied by the salad and the shaved Parmesan on the side as a garnish. Enjoy!
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