Ravioli Salad with Balsamic Vinaigrette

Total Time
48 min
8 min
40 min


seasoned breadcrumbs

¼ cup(s)

grated Pecorino Romano cheese

1½ Tbsp

low-fat buttermilk


low-fat cheese ravioli

11 oz, (12 large pieces), frozen

olive oil

1 Tbsp

white balsamic vinegar

1 Tbsp

garlic clove(s)

1 small clove(s), crushed through garlic press

table salt

¼ tsp

black pepper

¼ tsp


5 oz, 1 (5-oz. bag), baby variety

grape tomatoes

1 cup(s), halved

orange bell pepper

1 medium, thinly sliced

olive oil cooking spray

1 spray(s)


  1. Preheat oven to 425°F. Line rimmed baking sheet with nonstick foil.
  2. Combine bread crumbs and pecorino in shallow bowl. Put buttermilk in another shallow bowl. Working with 2 ravioli at a time, dip in buttermilk, then crumb mixture, pressing gently to coat. Arrange ravioli on prepared baking sheet in single layer. Lightly spray ravioli with olive-oil nonstick spray. Bake until golden and crisp, about 13 minutes. Let stand 5 minutes to cool before serving.
  3. Meanwhile, to make dressing, whisk together oil, vinegar, garlic, salt, and black pepper in large bowl. When ravioli are done, add arugula, tomatoes, and bell pepper to dressing and toss to coat.
  4. Divide salad evenly among 4 plates; top each with 3 ravioli.
  5. Serving size: generous 1 cup salad and 3 ravioli

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