Ravioli SaladServes 2
10 ravioli (I used chicken herb but any flavor/filling would work fine)
1 Tablespoon butter
1 teaspoon olive oil
handful flat leaf parsley
handful fresh cilantro
3 Tablespoons crumbled feta cheese (optional)
4 artichoke hearts from a jar or can, cut in quarters
1 small tomato sliced in wedges
green or red leaf lettuce
extra virgin olive oil
salt & pepper to taste
Mix up the vinaigrette to taste (or you could use bottled salad dressing). Boil the ravioli according to instructions, then drain and saute in butter and oil over medium heat until lightly brown on each side and slightly crispy. Toss the greens and the vegetables and herbs with the vinaigrette composed of balsamic vinegar, olive oil, salt and pepper. Plate up the salad and top each serving with the warm ravioli and a sprinkling of feta cheese.
Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote WinePassport:Portugal.
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