Haystack Mountain Goat Cheese Ravioli with Roasted Beets & Strawberries

Haystack Mountain Goat Cheese Ravioli with Roasted Beets & Strawberries
Serving Size:  2-3

Ingredients:

12 oz. Pappardelle’s Pasta Haystack Mountain Goat Cheese Ravioli
3 cups spinach or spring salad mix
1 large red beet, roasted, skins removed, diced
1 large golden beet, roasted, skins removed, diced
½ pint strawberries, thinly sliced
¼ cup roasted hazelnuts, roughly chopped
2 tbsp. Bella Sol California Meyer Lemon Olive Oil
1 tbsp. balsamic vinegar
¼ cup goat cheese crumbles, optional

Instructions: 

  1. Bring a large pot of lightly salted water to a boil. Cook ravioli for 6-8 minutes or until al dente. Carefully drain. Run under cool water to stop the cooking process. Set aside at room temperature.
  2. In a large mixing bowl, toss together the remaining ingredients, except the olive oil and balsamic, until evenly combined. Plate the salad mix and top with the ravioli.
  3. Whisk together the olive oil and balsamic until emulsified. Drizzle over the salad and enjoy!