- Dress ravioli in Italian dressing. Season to taste.
- Place arugula on well chilled service plate. Arrange tomato slices and ravioli alternately.
- Chiffonade 3 pc. basil; arrange on top of tomatoes and ravioli. Place remaining 3 pc. basil between tomatoes and ravioli.
- Drizzle with balsamic and serve.
- 2 oz Peak Fresh Produce® Arugula
- 1 ea Peak Fresh Produce® Tomato(es), sliced into 1/3’s
- 2 pc Piancone® Cheese Ravioli
- 6 pc Peak Fresh Produce® Basil, divided
- 1 oz Village Garden® Italian Dressing
- 1 tbsp Piancone® Balsamic Glaze