we spent memorial day weekend at the beach with my family, a total of seven of us. keeping the right amount of food on hand at all times can be slightly tricky, but we always have deli turkey meat, pb&j, and pimento cheese on hand for lunchtime sandwich making. we normally scarf a sandwich down before hitting the beach, or if we get a head start, we pack them for a beach picnic. it just so happened that stephen's mom was vacationing nearby and stopped by for lunch one afternoon. my mom made a nice lunch that we actually sat down at the table together to eat... a rare yet welcome occurrence for lunch at the beach!
the main course of our lunch was this delicious tomato and mozzarella ravioli salad, but we also had tortilla rollups and a cheese plate. inspired by a sandra lee recipe, we nixed the chicken and voila! vegetarian. this caprese ravioli salad took about 15 minutes to make, most of which is the cook time for the ravioli. I am a huge fan of tomato and mozzarella, and cheese ravioli - and I really liked the temperature of this dish. the 'salad' is assembled immediately after the ravioli is cooked but all the other ingredients are room temperature. once the dish is served, there's a slight warmth of the ravioli which barely melts the cheese. not hot, not cold... just right. I will definitely be adding this recipe to my list of standbys, it would make a great side at a BBQ or baby shower, or a main dish for girl's night in.
-1 package (9 oz.) refrigerated four-cheese ravioli, Buitoni
-1 pint grape tomatoes
-1 (8 oz.) package fresh mozzarella ball, torn or chopped into bite sized pieces
-1 c. fresh basil leaves, coarsely chopped
-1/2 t. coarse sea salt
-1/2 t. pepper
-3/4 c. italian dressing
2. in a large bowl, combine cooked pasta, mozzarella, basil, salt, and pepper.
3. drizzle with dressing, and toss to coat. serve immediately.
modified from sandra lee