Mini Round Cheese Ravioli “Buffalo Chicken” Salad

Mini Round Cheese Ravioli “Buffalo Chicken” Salad

Servings: 4   |   Preparation: 20 Mins


  • 1 package (24 oz.) Celentano Mini Rounds Cheese Ravioli
  • ½ cup red onion, chopped
  • 1 cup celery, chopped (4 stalks)
  • 1⁄2 cup blue cheese crumbles
  • 2 cups diced cooked chicken
  • 1⁄2 cup ranch salad dressing
  • 1⁄2 cup hot sauce (add additional hot sauce if you like spicy)


  • 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.
  • In a large mixing bowl, add red onion, celery, blue cheese crumbles and chicken, stir to combine.
  • In a separate bowl, whisk together the hot sauce and ranch dressing.
  • Add the sauce and ravioli to the chicken mixture, stir well to combine.
  • Chill until ready to serve.

*We used half of a precooked, whole chicken

For a Gluten-Free option try using our Celentano Gluten-Free Cheese Ravioli.