Move over tortellini….it’s time for ravioli

With Memorial Day Weekend down and the beginning of summer season at the Jersey Shore, it’s also the beginning of more grilling, less indoor cooking, and my favorite….salads! Now I adore a good pasta salad, especially something with macaroni and tuna fish involved. Yet sometimes, I also find myself gravitating towards a frozen bag of tortellini and some Italian dressing for a quick and easy side dish!

Alas, there was no tortellini in our freezer upon checking our reserves for dinner tonight….instead just several bags of ravioli that have remained dormant and useful in a pinch during the cold weather. (Honestly, a package of frozen ravioli with a nice thick tomato sauce is a must when it’s freezing outside.) Without tortellini and trying to weigh out the options on hand, I couldn’t help but wonder….why not a cold ravioli salad? Like tortellini, it has cheese in the middle, it’s bite-sized, and the same flavor profiles would work.

Initially, I had attempted trying to locate a cold ravioli salad recipe with little luck. It seems everyone has gravitated towards tortellini instead and with a little bit of research, I located a handful of recipes that seemed way more complicated than it was worth. With a little bit of encouragement from Matt (and a pantry of unlimited resources, it seems), I created this recipe. As most  of you know from prior posts, I tend to draw inspiration from other recipes and vary the original dish to reflect our cooking style. But what does one do when there’s nothing to draw from? You improvise! And this improvisation was one delicious dish. (Matt and I ate over half of that bowl of ravioli with some delicious grilled chicken thighs seasoned in our curry powder–what a tasty way to end Memorial Day weekend, indeed!)

Dishes that are normally prepared hot can be just as delicious served cold. Never be afraid to give them a chance! Maybe next time I’ll throw in some fresh cauliflower, maybe even a nice spinach or grilled yellow squash instead of the broccoli. Or if you’re into the possibility of no vinaigrette and possibly some seasoning or crispy bacon bits, it’s worth a try too. This recipe is one take on a dish that should no longer be overlooked. Tortellini, you’re out and ravioli is in!

Enjoy!

~ Jenny V


Jenn’s Cold Ravioli Salad

1 package frozen mini ravioli (round or square, doesn’t matter)

1 package frozen chopped broccoli

1 small jar of marinated artichoke hearts, chopped (and hold onto the liquid from the jar, you’ll need it)

1/2 small onion, diced

Italian Balsamic Vinaigrette 

Directions:

1) Prepare ravioli as directed on the package. Use slotted spoon to remove from water and place into large bowl.

2) Prepare broccoli in the pasta water. Cook until bright green and separated, then strain and add to bowl with ravioli.

3) Combine all ingredients into bowl, including liquid from artichoke hearts. Add enough vinaigrette to lightly toss and coat. Cover and refrigerate for at least 4 hours. Serve.

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