Tonight for dinner I made a Ravioli Panzanella Salad from a lovely little cookbook I bought a while back but hadn’t found the time to use. The name of this wonderful little and easy to follow cookbook is Incredibly Easy Vegetarian - Favorite Brand Name Recipes. If you just happen to wildly know what book I’m referring to or even have it on hand, the recipe is on page 50 in my edition!

Ravioli Panzanella Salad: (Makes 4-6 servings)

• 1 package (9 ounces) of refrigerated cheese ravioli or tortellini (I used 16 raviolis to make the recipe 2 servings.)
• 2 tablespoons olive oil
• 2 teaspoons of white wine vinegar (apple cider vinegar works too!)
• 1 cup halved grape tomatoes or 1 large tomato chopped
• 1/2 cup sliced pimiento-stuffed olives
• 1 large shallot, chopped or 1/4 cup finely chopped red onion
• 1/4 cup finely chopped Italian parsley (I just used dried Italian Spices)

• 1/4 cup finely chopped celery (omitted this because I didn’t have any!)
• 1/8 teaspoon of black pepper (I didn’t use this because I don’t prefer pepper)

1. Cook ravioli according to package directions; drain well. Transfer to a large serving bowl; set aside to cool 10 minutes.
2. Whisk oil, vinegar and black pepper in small bowl until well blended. Add to ravioli with tomatoes, olives, celery, and shallot; toss gently. Sprinkle with parsley.