Ravioli Salad with Balsamic Vinaigrette
6
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Does it count as a salad when the “croutons” take up half your plate? We don’t see why not. Here, frozen ravioli are coated in a breadcrumb-cheese-buttermilk mixture, then baked on a sheet pan until browned and crispy. Toss some arugula and veggies with a light vinaigrette, plop the pasta on top, and enjoy for lunch or as an appetizer.
Ingredients
Cooking spray
4 spray(s)
Seasoned breadcrumbs
¼ cup(s)
Grated Pecorino Romano cheese
1½ tbsp(s)
1% low-fat buttermilk
⅓ cup(s)
Low-fat cheese ravioli
11 oz, (12 large pieces), frozen
Olive oil
1 tbsp(s)
White balsamic vinegar
1 tbsp(s)
Garlic
1 clove(s), small, crushed through garlic press
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Baby arugula
5 oz
Grape tomatoes
1 cup(s), halved
Orange bell pepper
1 medium, thinly sliced
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with foil and coat with cooking spray.
2
In a shallow bowl, combine the breadcrumbs and cheese. Into another shallow bowl, pour the buttermilk. Working with 2 pieces at a time, dip the ravioli in the buttermilk, then the crumbs, pressing gently so the crumbs adhere. Arrange the ravioli in a single layer on the prepared baking sheet. Lightly coat the ravioli with cooking spray. Bake until golden and crisp, about 13 minutes. Let cool for 5 minutes.
3
In a shallow bowl, combine the breadcrumbs and cheese. Into another shallow bowl, pour the buttermilk. Working with 2 pieces at a time, dip the ravioli in the buttermilk, then the crumbs, pressing gently so the crumbs adhere. Arrange the ravioli in a single layer on the prepared baking sheet. Lightly coat the ravioli with cooking spray. Bake until golden and crisp, about 13 minutes. Let cool for 5 minutes.
4
Serving size: generous 1 cup salad and 3 ravioli
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