Ravioli Primavera Salad

Nutritional Information

Serving size: 1/6

Servings per recipe: 6

  • Calories 240
  • Calories from Fat 80
  • Total Fat 9g 14%
  • Saturated Fat 2.5g 12%
  • Cholesterol 95mg 32%
  • Sodium 470mg 19%
  • Carbohydrates 25g 8%
  • Dietary Fiber 3g 12%
  • Sugars  5g
  • Protein 15g
  • Vitamin A 90%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 15%
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Ravioli Primavera Salad

BUITONI® Ravioli Primavera Salad

Prep: Min

Total: Min

Serves: 6

 Light Four Cheese Ravioli
 Reduced Fat Pesto with Basil  (7 oz.)
Nutritional Facts

Ingredients:

  • 1 package BUITONI Refrigerated Light Four Cheese Ravioli (9 oz.)
  • 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 Reduced Fat Pesto with Basil (7 oz.)
  • 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.