My grocery bills have been ridiculous recently – something that doesn’t make me happy but my typical excuse? The blog and my general love of good food. Regardless of the excuse I use, I had some frozen artichoke ravioli in the freezer that had been there for at least a year. Meaning that I would have to forgo that beautiful pumpkin & sage ravioli that I saw at the store and use what I have. Repeat: use what I have. (Repetition means your learning, right?)
Despite the large amount of ice crystals in the package, along with some cucumber and artichokes, it hardly felt like I was cleaning out the freezer. I couldn’t wait to have the leftovers for lunch. See, I’ve learned already.
Artichoke Ravioli Pasta Salad - 2-3 servings
- 1-9 oz package artichoke, cheese & olive ravioli (I had a Trader Joe’s version)
- 2 cups thinly sliced cucumbers, halved
- 1 cup quartered artichokes
- 2 Tbsp kalamata olives, sliced
Prepare pasta as directed. Let cool. Separate pasta onto plates and top with cucumbers, artichokes, olives and drizzle with shallot dressing.
- 1 small shallot, minced
- 1/2 Tbsp dijon mustard
- 1 Tbsp olive oil
- 1 Tbsp white balsamic vinegar
- salt & pepper
Whisk all ingredients together until emulsified.