Photo of Ravioli Salad with Balsamic Vinaigrette by WW

Ravioli Salad with Balsamic Vinaigrette

6
PersonalPoints™ per serving
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)

Low-fat buttermilk

cup(s)

Low-fat cheese ravioli

11 oz, (12 large pieces), frozen

Olive oil

1 tbsp(s)

White balsamic vinegar

1 tbsp(s)

Garlic clove(s)

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