Harvest Cobb Salad with Cranberry Mascarpone Ravioli 'Croutons'

Serving Size:  2-4


12 oz. Pappardelle's Cranberry Mascarpone Ravioli
¼ cup extra-virgin olive oil, plus 4 tbsp.
1 red or green apple, cored, seeded & diced
1 pear, diced
½ lb. bacon, cooked until crispy, diced
½ lb. roasted turkey breast, thick sliced, diced
1 cup roasted butternut squash, diced
2 hard boiled eggs, diced
½ cup Brussels sprouts, shaved or very thinly sliced
¼ cup candied walnuts or pecans, roughly chopped
¼ cup dried cranberries, roughly chopped
1 small tomato, diced
1 avocado, diced
¼ crumbled blue cheese
6 cups chopped romaine lettuce
3 tbsp. Bella Sol Modena Barrel-Aged Balsamic Vinegar


  1. Bring a large pot of lightly salted water to a boil. Cook ravioli over a gentle boil for approximately 4 minutes. Remove with a slotted spoon and let cool completely.
  2. In a large sauté pan, heat the ¼ cup of olive oil over medium-high heat. Once the oil is hot enough (when you lightly splash with water it should “pop”) then begin cooking the ravioli in the oil until golden brown and crispy on both sides, approximately 3-4 minutes. Drain over a paper towel.
  3. Whisk together 4 tbsp. olive oil and balsamic until well combined. In a large serving bowl, add the lettuce and top with the remaining ingredients. Thoroughly mix. Garnish with a light drizzle of dressing and the crispy Cranberry Mascarpone Ravioli. Enjoy!