Toasted Ravioli Salad

• 3/4 c. dried bread crumbs
• 13 c. Parmesan cheese
• 1/2 c. buttermilk
• 1 package large cheese ravioli
• 2 tbsp. Extra virgin olive oil
• 1 lemon
• 1 clove garlic
• 1/4 tsp. salt
• 1/4 tsp. Pepper
• 4 c. baby arugula
• 1 c. cherry tomatoes
• 1/2 c. roasted red peppers

1. Preheat oven to 400 degrees F. Whisk dried bread crumbs and grated Parmesan cheese in shallow bowl.
2. Put buttermilk in another bowl.
3. Dip cheese ravioli in buttermilk, then crumb mixture, pressing gently to coat.
4. Transfer to cookie sheet; spray generously with olive oil cooking spray.
5. Bake 10 to 13 minutes or until crisp.
6. Meanwhile, in large bowl, whisk 2 tablespoons each extra virgin olive oil and lemon juice; 1 clove garlic, pressed; and salt and pepper.
7. Add baby arugula, cherry tomatoes, and roasted red peppers; toss to combine.
8. Serve salad topped with ravioli, with shaved Parmesan cheese if desired.

bread crumbs, parmesan cheese, buttermilk, cheese ravioli, extra virgin olive oil, lemon, clove garlic, salt, pepper, baby arugula, cherry tomatoes, red peppers

Taken from www.delish.com/recipefinder/toasted-ravioli-salad-recipe-ghk1213 (may not work)