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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 8 |
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Serve as a meal or a side salad, just be prepared for seconds. This salad is also wonderful made with tortellinis instead of raviolis. Ingredients:
1 lb. package of fresh cheese ravioli (the smaller size the better) |
6 oz. jar sun dried tomatoes, drained of oil |
1/4 cup capers, rinsed well |
14 oz. can artichoke heart quarters, drained |
1 cup shredded parmesan cheese |
1/3 cup fresh basil, sliced thin |
3 t. balsamic vinegar |
1/2 cup good quality extra virgin olive oil |
1 t. italian seasoning |
salt & pepper to taste |
Directions:
1. Cook ravioli according to package directions. Drain and cool. Add sun dried tomatoes, capers, artichoke hearts and 1/2 of the parmesan cheese. Mix together balsamic vinegar, olive oil, Italian seasoning, salt and pepper. Pour over pasta and ingredients and gently mix together and refrigerate. Shortly before serving add fresh basil and remaining parmesan cheese. Mix together gently and serve.
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