Vermont Raviolini Fruit Salad

2-9 oz. Putney Pasta Quattro Formaggio Ravioli
1 cantaloupe, cubed or balled with melon baller
1 honeydew, cubed or balled with melon baller
2 cups seedless green grapes, whole
2 cups seedless red grapes, whole
2 apples, cubed
1 basket fresh strawberries, halved
4 kiwi fruit, peeled and sliced

Dressing:
½ cup Vermont maple syrup
¼ cup orange juice

Cook ravioli according to package directions. Drain and rinse thoroughly under cold water. Combine all the ingredients and toss with the dressing. Let chill for at least one hour before serving. Garnish with strawberries or top with yogurt and granola. Serves 6-8.