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10 minutes
5 minutes
15 minutes
- 375g frozen gluten-free spinach and ricotta ravioli (see note)
- 27.30 gm extra virgin olive oil
- 40.00 ml white balsamic vinegar
- 600g ripe tomatoes, chopped
- 20.00 ml drained capers, chopped
- 62.50 ml fresh flat-leaf parsley leaves, chopped
- 62.50 ml fresh basil leaves, chopped
- Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain and keep warm in the pan.
- In a large bowl, mix together the oil and vinegar. Add in the tomato, capers, parsley, and basil. Toss everything together to combine, then season with salt and pepper to taste.
- Combine the ravioli with the savory tomato mixture. Serve in bowls and enjoy.
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