There’s nothing better than slicing your fork into a warm cheesy spinach ravioli and then dipping it into a steamy red marina sauce. The sweet aroma of garlic, with just a hint of a strawberry balsamic vinaigrette, compliments the artichokes.
This meal has been my favorite home-cooked lacto-vegetarian meal. It’s quick and easy to make because I cheat with ready-made pasta and sauce but upgrade it with sun-dried tomato pesto and veggies. This impressive dish deserves to paired with warm garlic bread sticks fresh from the oven.
Four Cheese and Spinach Ravioli Salad
26 oz box of Buitoni Four Cheese & Spinach Ravioli with tomato basil sauce
8 oz broccoli florets
14 0z can quartered artichokes, drained & chopped
1 6.25 oz jar sun-dried tomato pesto
1 small can of sliced mushrooms
1 T strawberry balsamic vinaigrette
1/4 T garlic powder
salt and pepper to taste
Cook ravioli according to package directions. When it’s almost cooked, add broccoli and let it finish cooking. Drain. In a mixing bowl, add pasta mixture and remaining ingredients. Toss well. Top with chopped fresh parsley.