RecipeServe This Arugula Salad with Gluten-Free Butternut Squash Ravioli This Thanksgiving!
Arugula Salad with Gluten-Free Butternut Squash Ravioli
Prep Time = 15 min
Cook Time = 7 min
Ready In = 25 min
Servings = 4
Ingredients:
-
(2) 9 oz packages of Three Bridges Gluten-Free Butternut Squash Ravioli
-
2 tbsp shallots, minced
-
1⁄8 cup balsamic vinegar
-
5 cups fresh arugula
-
2 cups cherry tomatoes, cut in half
-
1⁄4 lb prosciutto, sliced and julienned
-
1⁄2 cup pitted nicoise olives
-
4 tbsp olive oil
-
1 cup parmesan shavings
-
salt and black pepper to taste
Directions:
-
Bring a large pot of water to a boil. Add ravioli and cook according to directions. Drain, cover and keep warm.
-
In a medium sized mixing bowl, add the shallots, balsamic vinegar and salt and pepper and let stand for 10 minutes. While shallots are soaking, in a separate mixing bowl, toss in the arugula with the cherry tomatoes, prosciutto, and olives and set aside.
-
Slowly drizzle the olive oil over the balsamic and shallots and whisk vigorously to form an emulsion. When all the oil is incorporated set aside.
-
Add the reserved ravioli to the arugula mixture add salt and pepper and pour vinaigrette to taste over the ravioli/arugula mix and toss together gently. Serve topped with parmesan cheese and enjoy!