Ravioli salad with summer greens

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

Recipe «Ravioli salad with summer greens» presented in category Recipes / Salads, to prepare this dish you will need no more 13 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.