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Sauté the ravioli in a very hot skillet with a drizzle of shallot oil until they are golden brown and crispy.
Blanch or quickly sauté the vegetables (asparagus, thinly sliced radishes).
Combine the vegetables and grilled ravioli in a salad bowl.
Add the herbs and feta/Parmesan, then drizzle with a little shallot oil.
Serve warm or at room temperature.
