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Spinach and Cheese Ravioli with Tomato Maple Tapenade and Salad

Spinach and Cheese Ravioli with Tomato Maple Tapenade and Salad
PREP TIME
15 min
COOK TIME
25 min
YIELDS
6 servings
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Ingredients

Water
Tapenade
cup salsa
2
Tbsp basil pesto (from a jar)
2
Tbsp maple syrup
350
g spinach and cheese ravioli (found in most deli or dairy sections of you grocery store)
½
cantaloupe
½
yellow pepper
1
cup cherry tomatoes
1
cup red seedless grapes
2
Tbsp poppy seed dressing (bottled from the store)
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Directions

Step 1

Bring a large pot of water to a boil for the ravioli.

Step 2

Meanwhile…Combine salsa, pesto and maple syrup together in a small mixing bowl.

Step 3

When water has come to a full boil, add ravioli to boiling water.

Step 4

Reduce heat to a medium boil.

Step 5

Set timer according to package directions. (Approx 11 minutes)

Step 6

Wash and cut melon and pepper into bite size chunks adding to salad bowl as you cut.

Step 7

Add cherry tomatoes and red grapes.

Step 8

Toss with poppy seed dressing to coat.

Step 9

Serve as an appetizer.

Step 10

When timer rings for ravioli…Drain ravioli in a colander and return to pot.

Step 11

Fold tapenade into the same pot and heat sauce, folding gently until all the ravioli is coated.
Yuuummmy!!!!

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