Portabella Ravioli Salad
7 large portabella stuffed Ravioli
8 ea ripe olives
4 ea stuffed green olives (sliced)
2 ounce marinated artichoke hearts or pieces
½ stalk celery (sliced into small pieces)
1 ounce of chopped red bell pepper
4 slices of Italian salami cut into strips
½ ounce of red onion diced
2 ounce of Feta cheese
2 ounce fresh grated Parmesan cheese
¼ teaspoon of “Johnny’s Great Caeser Garlic Spread”
4 ounce of “Johnny’s Jamaica Mistake Salad Dressing”
1 Jar of “Johnny’s Salad Elegance” to taste
- Cook ravioli in boiling water until al dente’.
- Cool pasta. Combine ravioli, olives, artichoke, celery, red pepper, onion and salami with Johnny’s garlic spread and gently mix.
- Pour Johnny’s Jamaica mistake over this mixture and let marinate for 15 or so minutes in the refrigerator.
- Take out and place on suitable plate, garnish with Parmesan cheese and Johnny’s Salad elegance.