Prep Time
15 min
Cook Time
25 min
Yields
6 servings
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ingredients
Water
Tapenade
⅓
cup salsa
2
Tbsp basil pesto (from a jar)
2
Tbsp maple syrup
350
g spinach and cheese ravioli (found in most deli or dairy sections of you grocery store)
½
cantaloupe
½
yellow pepper
1
cup cherry tomatoes
1
cup red seedless grapes
2
Tbsp poppy seed dressing (bottled from the store)
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directions
Step 1
Bring a large pot of water to a boil for the ravioli.
Step 2
Meanwhile…Combine salsa, pesto and maple syrup together in a small mixing bowl.
Step 3
When water has come to a full boil, add ravioli to boiling water.
Step 4
Reduce heat to a medium boil.
Step 5
Set timer according to package directions. (Approx 11 minutes)
Step 6
Wash and cut melon and pepper into bite size chunks adding to salad bowl as you cut.
Step 7
Add cherry tomatoes and red grapes.
Step 8
Toss with poppy seed dressing to coat.
Step 9
Serve as an appetizer.
Step 10
When timer rings for ravioli…Drain ravioli in a colander and return to pot.
Step 11
Fold tapenade into the same pot and heat sauce, folding gently until all the ravioli is coated.
Yuuummmy!!!!