Photo of Ravioli salad with balsamic vinaigrette by WW

Ravioli salad with balsamic vinaigrette

7
7
7
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
You probably would never think to include ravioli in your salad, but once you try this recipe, you'll find yourself making it over and over again. They're the over-the-top croutons you never knew you missed. After coating the ravioli in a breadcrumb-cheese-buttermilk mixture, let them bake in the oven until they're nice and crispy. The salad comes together in minutes and features a simple dressing of olive oil, white balsamic vinegar, garlic, salt, and pepper. Toss with the ravioli, peppery arugula, grape tomatoes, and orange bell peppers, and that's all you have to do to enjoy this unique twist on an everyday salad.

Ingredients

Seasoned breadcrumbs

¼ cup(s)

Grated Pecorino Romano cheese

1½ Tbsp

Low-fat buttermilk

cup(s)

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

Kosher salt

¼ tsp

Black pepper

¼ tsp

Arugula

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)

Instructions

  1. Preheat oven to 425°F. Line rimmed baking sheet with nonstick foil or regular foil sprayed with nonstick spray.
  2. In shallow bowl, combine breadcrumbs and cheese. Into another shallow bowl, pour buttermilk. Working with 2 pieces at a time, dip ravioli in buttermilk, then crumbs, pressing gently until coated. Arrange ravioli in single layer on prepared baking sheet. Lightly spray ravioli with nonstick spray. Bake until golden and crisp, about 13 minutes. Let cool for 5 minutes.
  3. Meanwhile, make dressing: In large bowl, whisk oil, vinegar, garlic, salt, and black pepper. When ravioli are done, add arugula, tomatoes, and bell pepper to bowl with dressing and toss to coat.
  4. Divide salad among 4 plates or storage containers. Top each with 3 ravioli.
  5. Serving size: generous 1 cup salad and 3 ravioli