Ravioli Salad with Balsamic Vinaigrette
Grated Pecorino Romano cheese
1% low fat buttermilk
Low-fat cheese ravioli
11 oz, (12 large pieces), frozen
White balsamic vinegar
1 small clove(s), crushed with a garlic press
5 oz, 1 (5-oz. bag), baby variety
1 cup(s), halved
Orange bell pepper
1 medium, thinly sliced
- Preheat the oven to 425°F. Line a sheet pan with foil and coat with cooking spray.
- 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.
- 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.
- Serving size: generous 1 cup salad and 3 ravioli