Alright, buckle up for this one – we’re talking about a game-changer: Toasted Ravioli Salad. Imagine this: cheesy ravioli, not boiled to death but toasted to a golden, crispy crunch. Now, take that goodness and throw it into a mix of fresh greens – spinach, arugula, and romaine, the works.

Here’s the deal – it’s not your average salad. You’re not getting a bowl of sad lettuce. No, sir. You’re getting a party on a plate. Start by boiling that ravioli like your nonna taught you. Then, pop those babies in the oven until they’re dancing with a golden glow.

Meanwhile, chop up some cherry tomatoes, slice a bit of red bell pepper, and toss in some red onion for that extra kick. Mix it all up like you’re in your own salad mosh pit.

Now, let’s talk dressing. We’re not doing the bottled stuff here. Whisk up a quick balsamic vibe – olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. Simple, but it’ll make your taste buds do a happy dance.

Throw that dressing over the ravioli and salad mix. Toss it around like you’re playing a game of catch with your food. Plate it up, and don’t forget to snow Parmesan over the top because, let’s be real, everything’s better with Parm.

This isn’t just a salad; it’s a revelation. Crunchy ravioli meets fresh salad, and the balsamic dressing ties it all together like a flavor maestro. It’s not a leap of faith; it’s a leap into flavor town. So, grab a fork and get ready for a taste bud party, with this toasted ravioli salad.

Toasted Ravioli Salad

Experience the spectacular blend of crispy, cheesy ravioli seamlessly integrated into a vibrant salad. Ready in just 40 minutes, this Italian-American delight features a mix of greens, cherry tomatoes, and a balsamic dressing. A harmonious marriage of textures and flavors that guarantees a memorable dinner.

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Prep Time 20

Cook Time 15

Resting Time 5

Total Time 40

Course Main Course

Cuisine Italian – American

Servings 4 people

Calories 450 kcal

Equipment

Large pot
Baking Sheet
Frying Pan
Mixing bowls
Whisk

Ingredients

1 pound (450g) cheese-filled ravioli
6 cups mixed salad greens spinach, arugula, and romaine work well
1 cup cherry tomatoes halved
½ cup red bell pepper thinly sliced
¼ cup red onion thinly sliced
½ cup grated Parmesan cheese
¼ cup fresh basil leaves torn

Balsamic Dressing:

⅓ cup olive oil extra virgin
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
Salt and pepper to taste

Instructions

Boil Ravioli:

Cook the ravioli according to package instructions in a large pot of salted boiling water.
Drain and set aside.

Toast Ravioli:

Preheat the oven to 400°F (200°C).
Place the cooked ravioli on a baking sheet in a single layer.
Bake for 10-12 minutes or until the ravioli is crispy and golden.

Prepare Salad:

In a large mixing bowl, combine the salad greens, cherry tomatoes, red bell pepper, red onion, and torn basil leaves.
Make Balsamic Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

Assemble Salad:

Gently toss the toasted ravioli with the salad mixture.
Drizzle the balsamic dressing over the salad and toss until evenly coated.

Serve:

Plate the salad on individual serving dishes.
Sprinkle grated Parmesan cheese over the top.

Enjoy:

Serve immediately, and enjoy the delightful combination of crunchy, cheesy ravioli and crisp salad.

Notes

Ensure the ravioli is well-drained before toasting to achieve a crispy texture.
Customize the salad with your favorite greens and vegetables.
You can add grilled chicken or shrimp for extra protein.
The balsamic dressing can be adjusted to suit your taste preferences.

Keyword Balsamic Dressing, Cheesy, Crunchy, Easy Dinner, Salad, Toasted Ravioli

Toasted Ravioli Salad