Gluten Free Cheese Ravioli with Bruschetta
Gluten Free Cheese Ravioli with Bruschetta
Directions
- In a large bowl, combine the tomatoes, green and red onions, garlic, basil, olive oil, balsamic vinegar and parmesan cheese. Let mixture rest for at least 15 minutes.
- Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside.
- Add the drained ravioli to the bruschetta mixture and gently toss to coat the ravioli, taking care not to break them.
- Season with salt and black pepper to taste.
- Chill until ready to serve.
Ingredients
- 1/3 cup Peak Fresh Produce® Basil, chopped
- 1-2 Peak Fresh Produce® Garlic, Clove(s), minced
- 2 Peak Fresh Produce® Onion(s), Green, sliced thin
- 1 tbsp Peak Fresh Produce® Onion(s), Red, diced fine
- 5 Peak Fresh Produce® Tomato(es), Roma , chopped
- 2-4 tsp Piancone® Vinegar, Balsamic, to taste
- 1/3 cup Roma® Cheese, Parmesan, shredded
- 1 tbsp Roma® Oil, Olive
- 13 oz Roma® Ravioli, Cheese, Gluten-Free
- salt and pepper, to taste
