Summer Ravioli Salad
User Reviews
5
Summer Ravioli Salad
Description
Summer Ravioli Salad features cheese-filled ravioli cooked and combined with sautéed yellow squash, zucchini, and chickpeas for a hearty yet fresh base. The vegetables are seasoned with thyme, salt, pepper, and garlic before being mixed with fresh diced tomatoes and parsley. The addition of fresh spinach leaves adds a crisp green layer beneath the ravioli and vegetables. A Dijon mustard, red wine vinegar, and olive oil vinaigrette with a touch of sugar and seasoning is prepared separately and drizzled over the salad before serving, balancing the rich ravioli with a sharp and slightly sweet dressing. This dish mixes warm and fresh textures and flavors, making it suitable for a filling yet refreshing meal.
The salad is best served fresh to enjoy the contrast between warm sautéed vegetables and cool greens and dressed ravioli. The vinaigrette can be customized to taste and adds a bright complement to the rich cheese filling in the pasta. Leftover dressing keeps well refrigerated for up to a week, allowing for easy adjustments on subsequent servings.
Ingredients
Salad
- cheese-filled ravioli or your favorite ravioli, refrigerated, 9-ounce package
- 2 tablespoons olive oil
- 1 yellow summer squash diced into small pieces, medium
- 1 zucchini diced into small pieces, medium
- chickpeas rinsed and drained, one 15-ounce can
- ½ teaspoon thyme dried
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 cloves garlic peeled and finely minced or pressed
- 2 Roma tomato diced into small pieces (or your favorite tomatoes
- ⅓ cup parsley finely minced (regular or Italian flat-leaf, fresh
- spinach loosely measured, about 4 cups, fresh
Viniagrette
- 3 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon granulated sugar or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
Salad:
- Cook ravioli according to package directions, drain; set aside.
- To a large skillet, add the olive oil, yellow squash, zucchini, chickpeas, thyme, salt, pepper, and cook over medium-high heat until the vegetables have softened slightly but are still crisp-tender, about 5 minutes; stir intermittently.
- Add the garlic and cook until fragrant, about 1 minute; stir intermittently.
- Turn off the heat and add the tomatoes, parsley, and stir to combine; set aside.
- To a large platter, add the spinach and top with the ravioli, the vegetables and chickpeas; set aside while you make the vinaigrette.
Vinaigrette:
- To a medium bowl, add all ingredients, whisk to combine, and taste for seasoning balance. Make any necessary tweaks, i.e. more salt, pepper, sugar, etc.
- Evenly drizzle vinaigrette over salad as desired and serve immediately.
Notes
- Prepare the salad fresh to maintain crisp textures and vibrant flavors.
- Extra vinaigrette can be stored airtight in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 621kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 23g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 1426mg | 59% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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