500 gr of Ravioli de Ricotta
200 grams of dried tomatoes cut into pieces (previously hydrated a few minutes in hot water)
200 gr of red cheese, cut into small cubes
1 cup canned artichoke hearts, drained and chopped
250 gr sliced black olives
1/4 cup dressing (1/2 lemon, sea salt, olive oil, pepper to taste and dried oregano, mix well)
grated Parmesan cheese
Cook pasta according to package indication. Strain well and mix with a little olive oil to prevent sticking. Cool in the refrigerator until completely cold.
Meanwhile, cut the dried tomatoes into pieces, diced the red peel cheese, drain and chop the artichoke hearts, and sliced olives. Mix everything with cold ravioli. Add the dressing to the salad and mix well to integrate the ingredients. Place the freshly grated Parmesan cheese on top if desired.
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