Portobello Mushroom Ravioli Salad Recipe
Portobello mushroom filled ravioli with grilled asparagus and red bell peppers, diced scallions, fresh herbs and spices in our garlic vinaigrette.
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Ingredients
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Ravioli and Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the portobello mushroom ravioli and cook according to the package instructions until al dente. Drain and set aside.
- 2
Grill the Vegetables
Preheat a grill or grill pan over medium-high heat. Trim the asparagus and cut the red bell pepper into strips. Toss the asparagus and bell pepper with a drizzle of olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes, turning occasionally until tender and slightly charred. Remove from the grill and let cool slightly, then chop into bite-sized pieces.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the minced garlic, olive oil, red wine vinegar, fresh basil, fresh parsley, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large bowl, combine the cooked ravioli, grilled asparagus, and red bell pepper. Add the diced scallions and pour the garlic vinaigrette over the salad. Toss gently to combine all ingredients well.
- 5
Serve
Transfer the ravioli salad to serving plates and enjoy immediately.
