Last week I had a salad at an Italian restaurant that had included a few toasted ravioli. A very American thing to do, but it really worked. Usually when I make ravioli I like to mix it with some kind of vegetable or serve a salad on the side but this was a great amalgamation. I don't remember all the things in the salad so I set about to make my own version with the chicken herb ravioli I had on hand. I added some vegetables, cheese and a vinaigrette and voila! a salad supper if there ever was one. Just the thing when you're not too hungry and you want something healthy to eat.
I think you could make endless variations on this salad, it really depends what you have available and what strikes your fancy. Consider using a combination of herbs, greens, vegetables and cheese that compliment the ravioli and you're on your way.
Ravioli Dinner Salad
10 ravioli (I've used chicken herb and arugula ricotta, but any filling is fine)
1 Tablespoon butter
1 teaspoon olive oil
Butter leaf or red leaf lettuce
Handful of herbs such as parsley, cilantro or chives or a combination
3 Tablespoons crumbly cheese such as feta or cotija
Artichoke hearts, cut in quarters
Small tomato sliced in wedges
Snow peas or sugar snap peas
Vinaigrette (simple olive oil and vinegar or lemon, or pesto vinaigrette)Instructions
Boil the ravioli according to instructions, then drain and saute in butter and oil over medium heat until lightly brown on each side and slightly crispy. Toss the greens, vegetables and herbs with the vinaigrette. Plate up the salad and top each serving with the warm ravioli and a sprinkling of cheese.