This versatile salad can also be made with leftover beef, lamb or chicken.
Recipe information
Yield
Serves 4
Ingredients
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
1 large garlic clove, minced
1 teaspoon sugar
1/2 teaspoon dried crushed red pepper
1 9-ounce package fresh cheese ravioli, fresh cooked
1 1/2 cups diced ham
1 red bell pepper, diced
1 3.75-ounce jar marinated mushrooms, drained
4 green onions, chopped
Black olives (optional)
Grated Parmesan cheese
Preparation
Step 1
Combine first 6 ingredients in large bowl and whisk to blend. Rinse ravioli under cold water to cool; drain. Add ravioli, ham, bell pepper, mushrooms and green onions to vinaigrette; toss to coat. Season salad to taste with salt and pepper. Cover and chill at least 30 minutes. (Can be prepared 3 hours ahead; mix occasionally. Let stand at room temperature 30 minutes before serving.)
Step 2
Arrange salad on large platter. Garnish with olives, if desired. Serve, passing Parmesan cheese separately.
