Homestyle Cheese Ravioli with Roasted Beets & Strawberries
Serving Size: Â 2-3
Ingredients:
12 oz. Pappardelle’s Homestyle Cheese Ravioli
3 cups spinach or spring salad mix
1 large red beet, roasted, skins removed, diced
1 large golden beet, roasted, skins removed, diced
½ pint strawberries, thinly sliced
¼ cup roasted hazelnuts, roughly chopped
2 tbsp. Bella Sol California Meyer Lemon Olive Oil
1 tbsp. Bella Sol Modena Barrel-Aged Balsamic
¼ cup goat cheese crumbles, optional
Instructions:Â
- Bring a large pot of lightly salted water to a boil. Cook ravioli for 6-8 minutes or until al dente. Carefully drain. Run under cool water to stop the cooking process. Set aside at room temperature.
- In a large mixing bowl, toss together the remaining ingredients, except the olive oil and balsamic, until evenly combined. Plate the salad mix and top with the ravioli.
- Whisk together the olive oil and balsamic until emulsified. Drizzle over the salad and enjoy!