Ravioli Salad

Serves 4 Prep Time 10 minutes   Cook Time 30 minutes   Rated:


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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  • 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



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.


Cook ravioli in plenty of salted water until it floats to the top. Drain. Toss with the pesto and veggies. Plate up!


Serve warm garnished with basil.

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