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!