Layered Mediterranean Ravioli Salad w/ Parmesan & Herbed Bread

I was so excited when I was contacted to take part in Pasta Prima’s “Reinventing Ravioli” promotion. The idea essentially is to toss the sauce and come put with a new way of eating ravioli. To help in the process, Pasta Prima sent me 3 of their fresh ravioli varieties: Butternut Squash, Organic Spinach & Cheese, and Grilled Chicken and Mozzarella. All were completely delicious, but the Chicken and Mozzarella ones inspired me straightway to make this recipe!

I absolutely love this recipe. It’s the perfect marriage between pasta and antipasto salad. The ravioli are perfect in it; they make the salad so filling and they really round out the Mediterranean vibe I’m going for! I think this salad would be awesome for summer entertaining and could easily be made in advance, because the longer you let the salad sit in the fridge the better it gets.

The yummy ravioli I used for this recipe.

The cutest sous chef ever!

Layered Mediterranean Ravioli Salad w/ Parmesan & Herbed Bread

Ingredients:

For the Salad

1 package (8 ounces) Pasta Prima Grilled Chicken & Mozzarella Ravioli

5 T of your favorite Greek or Italian dressing, divided

1 1/2 cups cherry tomatoes, cut in half

1 1/2 C crumbled feta cheese, divided

1/2 medium red onion, thinly sliced

1/2 C chopped fresh basil, divided

1 1/2 C sliced cucumbers

1 can (about 14 oz) artichoke hearts, drained, rinsed and quartered (about 1 1/3 cups)

1 C Kalamata olives, pitted and roughly chopped

1 can (15 oz) garbanzo beans, rinsed and drained

Ground black pepper

For the Bread

1 loaf (about 14) rustic French bread from the bakery/grocery store

4 T butter, softened

Parmesan & Herb Packet from the Pasta Prima Raviolis

Directions:

For the Salad

Prepare the ravioli according to package directions; rinse in cold water then drain well. Place the ravioli in a bowl and add 2 tablespoons of the salad dressing; toss very gently to coat.

Place the tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with half the raviolis, the feta cheese, red onion, cucumber and half the basil. Drizzle with the remaining 2 tablespoons salad dressing and top with the remaining ravioli, artichokes, garbanzo beans, olives, and the remaining feta cheese and basil.

Cover the salad and refrigerate for at least 1 hour before serving. Season with freshly ground pepper and serve.

For the Bread

Preheat the oven to 400°F.

Cut the loaf of bread in half length-wise. Spread the softened butter evenly over the bread and sprinkle it with the contents of the Parmesan & Herb packet from the raviolis.

Bake until golden brown, about 10 minutes. Let the bread cool for 2 minutes, slice and then serve.

Makes 6-8 servings.

Both recipes are a Food, Folks, and Fun original!