Tuesday, May 4, 2010

ravioli toss


4-5 Plum tomatoes, chopped
1 (12-oz) jar roasted red peppers drained, rinsed, and chopped
2 tbsp. olive oil
1 1/2 tbsp. red wine vinegar
1 garlic clove, minced
salt and freshly ground black pepper to taste
1 lb. store-bought fresh or frozen cheese ravioli
5 cups arugula leaves, coarsely chopped (about 5 ounces)


1. In a large bowl, combine the tomatoes, roasted peppers, olive oil, vinegar, and garlic. Season to taste with salt and black pepper. Let the vegetable mixture sit at room temperature while you are cooking the ravioli.
2. Cook the ravioli according to the directions on the package. Drain and add to the vegetables along with the arugula. Toss and serve immediately.

*From Ellie Krieger

No comments:

Post a Comment