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Warm Ravioli Salad with Marinated Cheese, Apple and Tomato

Servings: 2 to 3

This new take on pasta salad features ravioli, tomatoes, and, for an unexpected sweet crunch, diced apple.


  • Kosher salt
  • 10 oz. fresh small ravioli
  • 3 cups lightly packed arugula (about 2-1/2 oz.)
  • 1 medium unpeeled red apple, such as Honey Crisp, diced
  • 3/4 cup halved cherry tomatoes, preferably multicolor
  • 1/3 heaping cup crumbled or cubed jarred marinated cheese packed in oil, such as feta or goat, plus 2 Tbs. oil from the jar
  • 1 oz. pecorino romano, finely grated (about 1/4 cup); more to taste
  • 2 Tbs. coarsely chopped fresh oregano
  • 1 Tbs. red-wine vinegar
  • 1/2 tsp. crushed red pepper flakes; more to taste
  • 1/4 tsp. granulated garlic
  • 1/4 cup pine nuts, toasted
  • Lemon wedges, for serving (optional)

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 75
  • Sodium (mg): 880
  • Carbohydrates (g): 53
  • Fiber (g): 4
  • Sugar (g): 10
  • Protein (g): 19


  • Bring a large pot of well-salted water to a boil. Cook the ravioli according to package directions until al dente.
  • Meanwhile, put the arugula, apple, tomatoes, marinated cheese, oil from the jar, pecorino romano, oregano, vinegar, pepper flakes, garlic, and 1/2 tsp. salt in a large bowl. Transfer the ravioli to the bowl with a slotted spoon, and toss until well combined. Season to taste with salt and pepper flakes, divide among serving bowls, sprinkle with the pine nuts, and serve with the lemon wedges, if you like.


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