Ravioli Salad

Name: Thermomix recipe: Ravioli Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 Batch Hey Pesto pre-made; 500 Grams pumpkin, cubed; 1 small eggplant, cubed; 2 cloves garlic finely chopped; 1 small zuchinni, sliced; Extra Virgin Olive Oil (EVOO) as needed; pink salt flakes to taste; Enough spinach per serving (handful is standard); 1 Punnet grape tomatoes, halved; 1/2 capsicum/bell pepper red, diced; Few basil leaves to garnish; a few toasted pine nuts to garnish; 1 Litre water; 500 Grams ravioli

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

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A colourful summer pasta salad loaded with fresh vegetables, pesto and plenty of Mediterranean flavour

This is the kind of salad that makes you want to eat lunch outside. Tender ravioli is tossed through vibrant pesto, sweet roasted vegetables, fresh greens and plenty of gorgeous little flavour bombs, creating a dish that is hearty enough to stand proudly on its own, but right at home alongside everything coming off the BBQ.

It is colourful, generous and gloriously easygoing. Serve it warm, at room temperature or chilled, depending on the day. The ravioli makes it substantial, while the fresh vegetables and herbs keep it feeling light and summery. Best of all, it is one of those dishes that looks far more impressive than the effort involved. Perfect for a long lunch, entertaining or taking along to someone else's BBQ.

Serving Suggestions

Serve warm or at room temperature as a complete summer lunch.

Take it along to the BBQ as a substantial alternative to the usual green salad.

Serve alongside roast chicken, steak or lamb.

Pair with grilled prawns or whole fish for a Mediterranean-style feast.

Add crusty sourdough and make it part of a relaxed long lunch spread.

Serve with a bowl of whipped feta or creamy burrata for extra indulgence.

Take to picnics, potlucks and summer gatherings — it travels beautifully.

Make it the star of an alfresco lunch with chilled white wine and plenty of sunshine.

Serve leftovers at room temperature the next day; the flavours have even more time to mingle.

For entertaining, pile it high on a large platter and finish with fresh basil, toasted nuts, Parmesan and a generous drizzle of good olive oil.

Need

1 Batch Hey Pesto pre-made Recipe
500 Grams pumpkin, cubed
1 small eggplant, cubed
2 cloves garlic finely chopped
1 small zuchinni, sliced
Extra Virgin Olive Oil (EVOO) as needed BUY
pink salt flakes to taste BUY
Enough spinach per serving (handful is standard)
1 Punnet grape tomatoes, halved
1/2 capsicum/bell pepper red, diced
Few basil leaves to garnish
a few toasted pine nuts to garnish
1 Litre water
500 Grams 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 into 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 and garnish to taste.

Serve warm garnished with basil and pine nuts, even some freshly grated parmesan is next level.

Tenina Holder is a wife, mother of five and grandmother of nine, 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!