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 Ravioli Salad
 TBC (Tall Bitches Club, minus Sadie)
Birthday Spread- Ravioli Salad, Cheese Plate w/ local Beehive Cheese and Cerignola Olives from Tony Caputo’s Market.
-Ravioli Salad-
1 package Asiago Garlic ravioli, (got them at Tony Caputo’s Market)
1 lb asparagus (roast in the oven @ 400 degrees for 15 minutes, drizzle w/olive oil and sprinkle w/salt and pepper)
1/2 purple onion, diced
3 cloves garlic, chopped
1/2 c. basil, chopped
1 5oz container baby spinach (you could use mixed greens or arugula)
1/3 c. olive oil
1/3 c. balsamic vinegar
salt and pepper
1. Heat a large pot of water over medium high heat, when it comes to a boil add some salt to the water. Add the ravioli, stir. When the ravioli float to the top their ready. Drain and set aside.
2. In a large bowl mix the olive oil and balsamic vinegar together, add salt and pepper to taste. Add the garlic and onion and let them marinate for a minute in the mixture.
3. Next add the basil and the spinach, and when the ravioli are cooled add them on top of the spinach, then the roasted asparagus.
4. When ready toss to combine and serve. Enjoy!
*Sping- use asparagus
*Summer- use heirloom tomatoes
*Fall- use pomegranate’s
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