Kathleen’s Ravioli Salad

FOOD & DRINK

Add Comment | Comments: 0 | Posted Aug. 5, 2010

As you’re just getting through the thick of summer, and things begin to wind down into August everyone tries to get in that final, hoorah of the season. Why not impress friends and family with Kathleen Valle’s Ravioli Salad, a new twist on the old favorite: pasta salad.

The resident of the 2600 block of Dudley Street suggests kicking it up with some shrimp and as much spice as you can handle.

Ingredients:

2 pounds of mini frozen ravioli, cooked according to package directions and drain
12 medium shrimp
1 cup of roasted red pepper strips
1 cup of chickpeas
2 basil leaves, cut in strips
1/2 cup of olive oil
Salt and pepper, to taste
Crushed red pepper flakes (optional)

Directions:

Sauté the shrimp in the oil. Add the chickpeas, pepper strips and basil. Add the shrimp mix, oil, salt and pepper and sprinkle with the pepper flakes. Chill for one hour.