Toasted Ravioli Salad

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