Mediterranean Ravioli Salad

2 – 9 oz. packages Putney Pasta Spinach and Feta Ravioli
6 garlic cloves, minced
¼ cup olive oil
1 ½ cups broccoli florets, blanched
1 ½ cups cauliflower florets, blanched
1 cup white beans, cooked
2 oz. sun-dried tomatoes, oil-packed, julienned
2 bunches arugula leaves
1 tbsp. Romano cheese, grated
2 tbsp. balsamic vinegar
Course ground black pepper to taste

Cook ravioli according to package directions. In a large skillet, heat olive oil. Add garlic and cook over medium heat until lightly toasted. Add blanched broccoli, cauliflower, cooked white beans and sun-dried tomatoes. Sauté 3-4 minutes. Toss with cooked ravioli, arugula leaves and balsamic vinegar. Top with grated Romano cheese and ground black pepper. For variety, add fresh grilled chicken or shrimp. Serves 6-8.