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Italian Portabella Ravioli Salad
(with Johnny's Jamaica Mistake, Johnny's Garlic Spread, and Johnny's Salad Elegance)
7 large portabella stuffed Ravioli
8 ea ripe olives
4 ea stuffed green olives (sliced)
2 ounce marinated artichoke hearts or pieces
˝ stalk celery (sliced into small pieces)
1 ounce of chopped red bell pepper
4 slices of Italian salami cut into strips
˝ ounce of red onion diced
2 ounce of Feta cheese
2 ounce fresh grated Parmesan cheese
Ľ 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
Serves 1
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.
Enjoy!
Chef Steve Ng
Johnny’s Dock Restaurant
April 2010 |
