Best 6 Spicy Ravioli Salad Recipes

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Welcome to the world of flavors and textures with our exploration of the tantalizing "Spicy Ravioli Salad"! This culinary journey promises to awaken your taste buds with a symphony of spicy notes and a delightful mix of ingredients. Prepare to discover a salad that combines the savory goodness of ravioli with the zest of spicy seasonings, offering a dish that bursts with character and piquancy. Whether you're a seasoned chef or a home cook seeking an exciting culinary adventure, this article will guide you through the steps of creating a mouthwatering spicy ravioli salad that will leave an unforgettable impression on your palate.

Here are our top 6 tried and tested recipes!

SPICY RAVIOLI SALAD



Spicy Ravioli Salad image

You'll be sitting down to dinner in no time when you prepare this main-dish salad. A convenient combination of frozen ravioli and pantry staples (including canned tomatoes, corn and olives) is dressed with easy taco sauce for tangy, fresh-tasting results. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 11

1 package (25 ounces) frozen beef, sausage or cheese ravioli
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8-3/4 ounces) whole kernel corn, drained
1 bottle (8 ounces) taco sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small cucumber, peeled, seeded and chopped
1 small red onion, sliced
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook ravioli according to package directions. , Meanwhile, in a large bowl, combine remaining ingredients. Drain ravioli and rinse with cold water; stir into tomato mixture. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 214 calories, Fat 5g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 873mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.

RAVIOLI SALAD



Ravioli Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Soak 1/4 thinly sliced red onion in ice water, 20 minutes; drain. Meanwhile, cook a 9-ounce package cheese ravioli as the label directs; drain and rinse under cold water. Whisk 1 tablespoon each olive oil and lemon juice, 1 grated garlic clove, 1/2 teaspoon lemon zest, and salt and pepper to taste in a large bowl. Add the ravioli, onion, 1/2 cup halved cherry tomatoes, 1/4 cup chopped oil-cured olives and some chopped parsley; toss to combine.

TOASTED RAVIOLI SALAD WITH CREAMY MARINARA DRESSING



Toasted Ravioli Salad with Creamy Marinara Dressing image

Toasted ravioli was one of my favorite appetizers growing up. As the name contradicts, it's actually deep-fried, and it's the perfect cheesy-chewy topping to a big green salad. Deep-fried thing + leafy greens = my favorite form of balance.

Provided by Molly Yeh

Time 2h40m

Yield 6 servings

Number Of Ingredients 20

2 cups all-purpose flour, or more as needed
3 large eggs
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more as needed
Canola or vegetable oil, for frying
1 cup milk
1 cup Italian-style breadcrumbs
5 ounces frozen spinach
1/2 cup mascarpone
1/4 cup shredded mozzarella
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 large egg
1 cup store-bought marinara sauce
1/4 cup ranch dressing
3 cups chopped romaine lettuce
1/2 small red onion, sliced thinly
1/2 cup grape tomatoes, halved
Handful Kalamata olives, halved
Finely grated Parmesan, for sprinkling

Steps:

  • For the dough: Place the flour on a large work surface. Make a well and add the eggs, olive oil and salt in the center. Using a fork, whisk the egg mixture, slowly incorporating the surrounding flour into the egg mixture until all the flour is mixed in. Use your hand to combine the rest of the dough. Knead, sprinkling extra flour on the work surface if the dough is sticking, until the dough is smooth and elastic and the center springs back when poked, about 10 minutes. Form the dough into a ball. Wrap the dough in plastic wrap and let it rest for 1 hour.
  • For the filling: Meanwhile, heat the spinach in the microwave just until the spinach is warm, about 1 minute. Strain the spinach, then place the spinach inside a clean kitchen towel and wring out all the excess liquid. Add the spinach to a bowl along with the mascarpone, mozzarella, salt, garlic powder and egg and mix to combine.
  • Set a stand mixer pasta attachment or a table pasta roller attachment to the widest setting. Cut the dough in half and keep one half covered as you work with the other half. Flatten out the dough you are working with, adding a little bit of flour as you flatten. Feed the flattened dough through the pasta attachment once, catching the dough with the back of your hands. Add a little more flour and fold the pasta in thirds. Flatten the dough down and run it through the widest setting 2 more times. Then run the dough through each setting, decreasing the number each time you add the dough until you get to the thinnest setting. Your dough is now ready to be molded into raviolis.
  • Cut the pasta sheet in half and drop teaspoon-size dollops of filling over the dough, spacing them 1 inch from the edges and 2 inches apart from each other. Brush water around the perimeter of the pasta. Place the other half layer of pasta on top. Press down and around the filling, taking care to get the air out and seal the filling in. Use a ravioli stamp to cut the pasta. Place each piece on a parchment lined pan. If you do not have a ravioli stamp, use a knife to cut squares around the filling and use the prongs of a fork to seal the pasta all the way around the filling. Repeat with the other half of the dough.
  • Heat enough canola oil so that it comes to 2 inches up the side of a high-sided pan to 350 degrees F. Line a baking sheet with a rack.
  • Dip each ravioli in the milk and shake off the excess. Dredge in the breadcrumbs and place back on the a parchment lined sheet pan. Fry in batches, without crowding the pan, around 2 minutes on each side. Remove from the oil using a spider or a slotted spoon. Place on the lined baking sheet to drain and immediately sprinkle with salt.
  • For the creamy marinara dressing: Mix the marinara and ranch in a bowl, then set aside.
  • For the salad: Combine the romaine, onion, tomato, olives and some Parmesan in a large bowl, then add a little dressing and toss to combine. Plate and add the desired amount of toasted raviolis, a drizzle of more dressing and more Parmesan.

CHEESE RAVIOLI WITH THREE PEPPER TOPPING



Cheese Ravioli with Three Pepper Topping image

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

Provided by LOSTTHYME

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  • Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

RAVIOLI SALAD WITH CILANTRO PESTO, OLIVES, AND PEPITAS



Ravioli Salad with Cilantro Pesto, Olives, and Pepitas image

This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any summertime potluck.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 10

1 cup lightly packed fresh cilantro
1/2 ounce Parmesan, grated (1/3 cup)
3 garlic cloves, peeled
2 tablespoons fresh lemon juice, plus more for seasoning
1/3 cup hulled pumpkin seeds (pepitas), toasted
2/3 cup extra-virgin olive oil
Fine salt
1 pound fresh or frozen cheese ravioli
1/2 cup oil-cured pitted black olives or Kalamata olives, chopped
Fresh thyme leaves or thyme flowers (optional), for serving

Steps:

  • Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
  • Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
  • Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)

Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 1 g, Protein 14 g, SaturatedFat 6 g

FIESTA RAVIOLI



Fiesta Ravioli image

I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. -Debbie Purdue, Freeland, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 5

1 package (25 ounces) frozen beef ravioli
1 can (10 ounces) enchilada sauce
1 cup salsa
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. , Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.

Nutrition Facts : Calories 470 calories, Fat 20g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1342mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 23g protein.

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and cheese will give your salad the best flavor. If you can, buy your ingredients from a local farmer's market or grocery store.
  • Don't overcook the ravioli: Ravioli should be cooked al dente, or slightly firm to the bite. This will prevent them from becoming mushy in the salad.
  • Make the dressing ahead of time: The dressing can be made up to 2 days in advance. This will give the flavors time to meld together.
  • Garnish the salad with fresh herbs: Fresh herbs, such as basil, parsley, or cilantro, will add a pop of color and flavor to your salad.

Conclusion:

Spicy ravioli salad is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of spicy ravioli, fresh vegetables, and a tangy dressing is sure to please everyone at your table. This salad is also a great way to use up leftover ravioli. So next time you have some leftover ravioli, don't be afraid to try this salad. You won't be disappointed!

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