Name: Ravioli with Tomatoes, Feta and Balsamic Dressing
Ingredients: 1 package Parla Chicken & Spinach or Florentine Ravioli; 2 cups grape tomatoes, halved; 1 cup seedless green grapes, halved; 1/3 cup thinly sliced fresh basil leaves; 2 tbsp white balsamic vinegar; 2 tbsp chopped shallots; 2 tsp capers (optional); 1 tsp Dijon mustard; 1/2 tsp minced garlic; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 4 tsp extra-virgin olive oil; 1 4 oz package crumbled feta cheese

Ravioli with Tomatoes, Feta and Balsamic Dressing

Ingredients

1 package Parla Chicken & Spinach or Florentine Ravioli
2 cups grape tomatoes, halved
1 cup seedless green grapes, halved
1/3 cup thinly sliced fresh basil leaves
2 tbsp white balsamic vinegar
2 tbsp chopped shallots
2 tsp capers (optional)
1 tsp Dijon mustard
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 tsp extra-virgin olive oil
1 4 oz package crumbled feta cheese

Servings:

Units:

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.

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