Photo Courtesy of Three Bridges
Arugula Salad with Gluten-Free Butternut Squash Ravioli
Prep Time = 15 min
Cook Time = 7 min
Ready In = 25 min
Servings = 4
(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
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!