Eats by Keeks

Ravioli Caprese Salad

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This Ravioli Caprese Salad is the perfect summer time meal or side dish. Made with arugula and cheese stuffed raviolis, fresh tomatoes, grilled chicken and tossed with a balsamic glaze. It comes together in less than 30 minutes so you’ll be able to enjoy it in no time at all!

Simple Ingredients Needed

  • Raviolis: I used a arugula and parmesan stuffed raviolis as the base of this pasta salad. A simple cheese or cheese and chicken stuffed would work well also.
  • Grape or Cherry Tomato: Summer is the best time to enjoy fresh tomatoes so you can’t go wrong with either type.
  • Parmesan Cheese: Classic caprese uses mozzarella cheese, however, I just had grated parmesan on hand and it still works perfectly. Needless to say, either pairs well with the dish.
  • Cooked Chicken: This recipe is the perfect use for that leftover cooked chicken you have in the fridge from earlier in the week. Chop it up and toss it in for an easy protein boost.
  • Balsamic Glaze: I love using balsamic glaze, and I love it even more when I didn’t have to spend time reducing it myself. It’s one of my favorite store bought ingredients that I use all the time.
  • Fresh basil: fresh basil is the perfect finishing herb that completes the dish!

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Ravioli Caprese Salad

Print Recipe
Course dinner, lunch, Main Course, Side Dish
Servings 2 servings

Ingredients
  

  • 8-9 ounces arugula and cheese ravioli
  • 2 tbsp olive oil
  • ½ cup halved cherry or grape tomatoes
  • 1 cup chopped cooked chicken
  • 3 tbsp shredded parmesan
  • 2-3 tbsp balsamic glaze
  • salt and pepper, to taste
  • 2-3 leaves fresh basil

Instructions
 

  • Cook ravioli according to package directions.
  • Once cooked, drain raviolis and transfer to a bowl. Immediately toss with olive oil to prevent them from sticking together.
  • Add in halved tomatoes, chopped chicken, balsamic, cheese and salt and pepper to taste. Combine until evenly mixed.
  • Stack basil leaves on top of each other then roll them up into a tight cylinder. Cut into ⅛-inch thin slices. Garnish the salad and enjoy!