Ravioli Salad
I love summer, my energy levels increase (watch out!) and the sun just makes me happy. We have had a few sunny days, evocative of what is to come later in the year and I got all inspired with summery food…hope you enjoy, and pull this recipe out on a hot day when you need it the most. Now I am mid edit of my upcoming book…and not a heck of a lot of blogging going on. SO; simple, delicious, quick and on here! (Which is the main thing right dear reader?)
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Need
- 1 Batch Hey Pesto pre-made Recipe
- 500 Grams pumpkin, cubed
- 1 small eggplant, cubed
- 2 cloves of garlic, finely chopped
- 1 small zuchinni, sliced
- EVOO as needed
- Sea salt to taste
- Enough spinach for diners
- 1 Punnet grape tomatoes, halved
- 1/2 large red capsicum, diced
- Few basil leaves to garnish
- 1 Litre water
- 500 Grams frozen ravioli
Do
- 1
Prepare pesto and set aside.
- 2
Preheat oven to fan forced 180ºC. Line a large baking tray or two with paper.
- 3
Prepare vegetables, toss together and spread across the prepared trays, drizzle with oil and season. Roast for around 20-25 minutes or until caramelised and fragrant. Cool.
- 4
Place spinach, tomatoes, capsicum in large salad bowl.
- 5
Cook ravioli in plenty of salted water until it floats to the top. Drain. Toss with the pesto and veggies. Plate up!
More
Serve warm garnished with basil.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
