Spinach and Cheese Ravioli Summer Vegetable Spinach Salad

Spinach and Cheese Ravioli Summer Vegetable Spinach Salad

Servings: 4 Preparation: 20 Mins


Ingredients

  • 1 Package (20oz.) Celentano Spinach and Cheese Ravioli
  • 2 tablespoons olive oil
  • 1 medium yellow summer squash, diced into small pieces
  • 1 medium zucchini, diced into small pieces
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 cloves garlic, peeled and finely minced or pressed
  • 1/2 cup cherry tomatoes cut in half
  • 1/3 cup fresh parsley, finely minced
  • 4 cups fresh spinach
  • 3 tablespoons dijon mustard
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon granulated sugar, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste

Directions

Cook ravioli according to package directions, drain; set aside. To a large skillet, add the olive oil, yellow squash, zucchini, chickpeas, thyme, salt, pepper, and cook over medium-high heat until the vegetables have softened slightly but are still crisp-tender, about 5 minutes; stir occasionally. Add the garlic and cook until fragrant, about 1 minute; stir occasionally. Turn off the heat and add the cherry tomatoes, parsley, and stir to combine; set aside. To a large platter, add the spinach and top with the ravioli, the vegetables and chickpeas; set aside while you make the vinaigrette. For the vinaigrette, add all ingredients to a medium bowl, whisk to combine, and taste for seasoning balance. Make any necessary tweaks, i.e. more salt, pepper, sugar, etc. Evenly drizzle vinaigrette over salad as desired and serve immediately.


Reviews and Ratings

This recipe not yet rated.

Add Review

          5