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?)
- 1 Batch pesto Hey Pesto!
- 500 g pumpkin, cubed
- 1 small eggplant, cubed
- 2 cloves of garlic, finely chopped
- 1 small zuchinni, sliced
- Cobram Estate Extra Virgin Olive Oil EVOO as needed BUY
- 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 g frozen ravioli
Prepare pesto and set aside.
Preheat oven to fan forced 180ºC. Line a large baking tray or two with paper.
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.
Place spinach, tomatoes, capsicum in large salad bowl.
Heat water in Thermomix bowl for 8 min/Varoma/speed 2.
Place ravioli into Thermomix bowl and cook as directed at 100ºC/Reverse + speed soft. (Check time to cook ravioli on package for time.) Drain and cool slightly. Toss with pesto and then roasted vegetables. Add to salad.
Serve warm garnished with basil.