1 15 oz Bag Spring Greens
1 pound Baby Broccolini, ends trimmed
12 Ravioli, your favorite
1 oz Parmesan Cheese
2 tablespoons Lemon Juice
1/8 cup Extra Virgin Olive Oil plus 1 tablespoon
Pinch Cayenne
Salt, Pepper, to taste
To make the dressing: in a small bowl, add lemon juice, 1/8 of a cup of olive oil, pinch of cayenne, salt, and pepper. Whisk together. Set aside.
Preheat a grill to 300 degrees F. Season broccolini and ravioli with salt and pepper, brush with the rest of the olive oil. Grill for about 5-6 minutes, flipping once. Remove off the grill. Cut grilled broccolini into large bite size pieces.
In a large bowl, add the greens and grilled broccolini. Season with salt and pepper. Add the dressing and toss it all together. Move the salad onto a serving dish. Place grilled ravioli all around it. Shave Parmesan cheese with a vegetable peeler over the salad.
Serves 4
*You can use your favorite ravioli. I like mushroom ravioli, they go very well with this dish.
I have made this recipe multiple times, and love it every time! I love the crispness of the brocolini on the salad. And I would have never thought to pair a salad with ravioli on top, but it is so good!
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