Ravioli Salad

Serves 4
by Tenina Holder

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?)

Need

  • 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

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  

Heat water in Thermomix bowl for 8 min/Varoma/speed 2.

6  

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.

More

Serve warm garnished with basil.

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