Ravioli Salad

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

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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
  • 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 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.

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