Ingredients
4 cups frozen cheese-filled ravioli, about 15 ravioli per serving
2 cups chopped fresh tomatoes
1 cup chopped olives Kalamata or mix with black olives
½ cup sliced onions, slice paper thin then cut in half to make them short
⅓ cup extra virgin olive oil
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 garlic cloves minced
½ tsp dried oregano
1 tsp dried basil
¼ tsp New York Cut pepper
Directions
Cook ravioli according to package instructions. Make sure to gently boil them so they do not burst and let out any of the filling.
Meanwhile, slice a garlic clove in half and rub it on the inside of the serving or mixing bowl. Save the garlic so we can use it later.
Chop the tomatoes into diced pieces., the smaller the better, so we can easily pick them up with the fork.
Chop or slice the olives.
Thinly slice the onion so they are paper thin and then cut them into smaller pieces.
Create the dressing by combining the olive oil, SIDS LOW SUGAR RASPBERRY VINEGAR, oregano, basil, minced garlic, and New York Cut pepper. Mix well until incorporated.
When the ravioli is done, run it under cold water until it is cold inside and out. You don't want the filling to still be warm or hot.
Drain and add to the serving bowl we rubbed with garlic.
Add in all the ingredients along with the dressing and mix with a spoon until everything is coated with the dressing.
Serve cold and enjoy!
