Ravioli primavera salad


  • 1 package (9 ounces) ravioli
  • 1 cup halved grape tomatoes (about 1/2 pint)
  • 3 scallions, thinly sliced
  • 3 medium peeled and diagonally sliced carrots (1/4 inch thick)
  • 1/2 cup frozen peas, thawed
  • 1/2 pound (fresh or frozen, thawed) peeled and deveined medium shrimp, tails removed, cooked
  • 2 tablespoons red wine vinegar
  • 2 tablespoons pesto with basil
  • 1 clove garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh baby spinach leaves (optional)

PREPARE ravioli according to package directions. Drain and rinse quickly with cold water; drain again.

COMBINE ravioli, grape tomatoes, scallions, carrots, peas and shrimp in a bowl.

WHISK together red wine vinegar, pesto and garlic. Slowly whisk in olive oil until dressing is emulsified.  Pour vinaigrette over ravioli mixture.  Cover; refrigerate for 30 minutes prior to serving.

SERVE at room temperature over baby spinach leaves.

Yield: 6 servings

Courtesy of Family Features


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