Grilled Ravioli Summer Salad


  • 1 pkg. Monterey Gourmet Foods® Sausage and Kale Ravioli
  • 3 tbsp. canola oil

  • 2 yellow squash, 1/4 inch thick planks
  • 1 cup yellow bell pepper, thinly sliced
  • 1 cup red onion, 1/2 inch slices

  • 1/2 lb. asparagus, cut lengthwise

  • 3 cups Swiss chard, large, diced

  • 3 cups kale, torn

  • 2 tsp. salt

  • 1/2 tsp. black pepper

  • 2 tbsp. lemon juice

  • 1 tbsp. olive oil


  1. Preheat grill.
  2. In a sauce pot, cook sausage and kale ravioli to package instructions.
  3. Place ravioli in a bowl and toss with 1 tablespoon of canola oil. Set aside for grill.
  4. In a mixing bowl, add yellow squash, yellow bell pepper, red onion, asparagus, Swiss chard and kale. Toss with remaining canola oil and season with salt and pepper.
  5. Grill vegetables on high heat until they are tender. Place in mixing bowl and set aside.
  6. Place cooked ravioli on grill and cook until grill marks appear. Repeat on the other side. About 1—2 minutes per side.
  7. Add grilled ravioli to vegetables and toss mixture with lemon juice and olive oil.
  8. Serve immediately.

Serving suggestion: top with shaved Parmesan cheese.

Yield: 4 servings

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