Ingredients:
1 package (9 ounces) BUITONI Refrigerated Light Four Cheese Ravioli or BUITONI Refrigerated Whole Wheat Four Cheese Ravioli
1 cup halved grape tomatoes (about 1/2 pint)
3 green onions, thinly sliced
3 medium carrots, peeled and diagonally sliced 1/4-inch-thick
1/2 cup frozen peas, thawed
1/2 pound (fresh or frozen, thawed) peeled and deveined medium shrimp, tails removed, cooked
2 tablespoons red wine vinegar
2 tablespoons BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil
1 clove garlic, finely chopped
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Fresh baby spinach leaves (optional)
Directions:
PREPARE ravioli according to package directions. Drain and rinse quickly with cold water; drain again.
COMBINE ravioli, grape tomatoes, green onions, carrots, peas and shrimp together in a large bowl.
WHISK together red wine vinegar, pesto and garlic in medium bowl. Slowly in a thin stream, whisk in olive oil until dressing is well mixed. Season with salt and pepper. Pour vinaigrette over ravioli mixture. Cover; refrigerate for 30 minutes prior to serving.
SERVE at room temperature over baby spinach leaves.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
7 minutes
Cooling Time:
30 minutes
Total Time:
52 minutes
Servings: 6
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In this recipe:
