Ravioli salad with summer greens

Cooking Salads Ravioli salad with summer greens

This clever take on pasta salad makes a lovely light lunch or dinner.

Lables: Fish free Shellfish free
  1. For the dressing, whisk the ingredients together, season to taste, then set aside.
  2. Cook the ravioli in a large pan of lightly salted boiling water according to packet instructions. Remove with a slotted spoon and refresh under cold water, then drain again. Transfer to a large bowl.
  3. Return water to the boil. Cook snow peas, peas and broccolini for 2-3 minutes until tender. Drain, then refresh under cold water and shake dry. Add to ravioli with spring onion, salad leaves and nuts. Pour over dressing, toss to combine, then serve.

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375g packet fresh or frozen spinach and ricotta ravioli
150g snow peas, trimmed
150g podded fresh or frozen peas
1 bunch broccolini, cut into 3cm lengths
4 spring onions, finely chopped
100g mixed baby salad leaves
1/2 cup chopped walnuts, toasted
2 tbsp walnut oil or extra virgin olive oil
1 tbsp sherry vinegar
1 tbsp chopped chives

Adv

Autors
Preparation time
20
Cooking time
13
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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