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A fresh Mediterranean mushroom ravioli salad with cherry tomatoes, cucumbers, and feta cheese.

MUSHROOM RAVIOLI

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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 lb Mushroom Ravioli Fresh or Frozen
  • 1 cup Cherry Tomatoes halved
  • 1 English Cucumber diced
  • 1/4 Red Onion finely diced
  • 1/2 cup Kalamata Olives pitted
  • 1/2 cup Feta Cheese crumbled
  • 1/4 cup Fresh Parsley chopped
  • Dressing: 3 tbsp Extra Virgin Olive Oil 2 tbsp Lemon Juice, 1 clove Garlic (minced), Salt & Pepper to taste.

Method
 

  1. Boil: Cook ravioli in salted water until al dente. Drain and rinse with cold water until chilled.
  2. Chop: Prepare tomatoes, cucumber, onion, and herbs.
  3. Whisk: Combine dressing ingredients in a small bowl.
  4. Toss: In a large bowl, combine ravioli, veggies, and dressing. Toss gently.
  5. Finish: Top with feta cheese and parsley. Chill for 20 minutes before serving.

Notes

  • Don't Overcook: Boil ravioli exactly to al dente (usually 1 minute less than package instructions) so they don't break when tossed.
  • The "Cold Shock": Rinse pasta immediately under cold water. This stops the cooking process and prevents the ravioli from sticking together.
  • Feta Placement: Add the feta cheese last and toss gently to keep the salad from becoming cloudy.
  • Flavor Boost: If meal-prepping, save half the dressing and add it just before serving to refresh the flavors.
  • Ingredient Quality: Since this is a simple "raw" sauce, use your best
  • Extra Virgin Olive Oil for a smooth, peppery finish.