Ravioli Salad with Balsamic Vinaigrette

Ravioli Salad with Balsamic Vinaigrette

Total Time
45 min
25 min
15 min
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.


Cooking spray

4 spray(s)

Seasoned breadcrumbs

¼ cup(s)

Grated Pecorino Romano cheese

1½ Tbsp

1% low fat buttermilk


Low-fat cheese ravioli

11 oz, (12 large pieces), frozen

Olive oil

1 Tbsp

White balsamic vinegar

1 Tbsp


1 small clove(s), crushed with a garlic press

Kosher 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


  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. Meanwhile, in a large bowl, whisk the oil, vinegar, garlic, salt, and black pepper. Add the arugula, tomatoes, and bell pepper and toss to coat. Divide the salad among 4 plates. Top each salad with 3 pieces of ravioli.
  4. Serving size: generous 1 cup salad and 3 ravioli