Gluten-Free Cheese Ravioli with Tomato Bruschetta

Gluten-Free Cheese Ravioli with Tomato Bruschetta

Servings: 4   |   Preparation: 15 Mins


Ingredients

  • 1 package (13 oz.) Celentano Gluten-Free Cheese Ravioli
  • 5 Roma tomatoes, chopped
  • 2 green onions, sliced thin
  • 1 tablespoon red onion, diced fine
  • 1-2 garlic cloves, minced
  • 1/3 cup basil, chopped
  • 1 tablespoon olive oil
  • 2 – 4 teaspoons balsamic vinegar, to taste
  • 1/3 cup shredded Parmesan cheese
  • salt and black pepper to taste

Directions

  • In a large bowl, combine the tomatoes, green and red onions, garlic, basil, olive oil, balsamic vinegar and parmesan cheese.
  • Let mixture rest for at least 15 minutes.
  • Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside.
  • Add the drained ravioli to the bruschetta mixture and gently toss to coat the ravioli, taking care not to break them.
  • Season with salt and black pepper to taste.
  • Chill until ready to serve.