Name: Ravioli salad with summer greens
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 1
Ingredients: 375g packet spinach and ricotta ravioli; 150g snow peas, trimmed; 150g podded fresh peas or frozen peas; 1 bunch broccolini, cut into 3cm lengths; 4 spring onions, finely chopped; 100g mixed baby salad leaves; 57.50 gm chopped walnuts, toasted; 36.80 gm walnut oil (see note) or extra virgin olive oil; 20.00 ml sherry vinegar (see note); 20.00 ml chopped chives

Ravioli salad with summer greens

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Prep Time:
20 minutes

Cook Time:
13 minutes

Total Time:
33 minutes

Inventive pasta salad, perfect for any meal.

Ingredients:

375g packet spinach and ricotta ravioli
150g snow peas, trimmed
150g podded fresh peas or frozen peas
1 bunch broccolini, cut into 3cm lengths
4 spring onions, finely chopped
100g mixed baby salad leaves
57.50 gm chopped walnuts, toasted
36.80 gm walnut oil (see note) or extra virgin olive oil
20.00 ml sherry vinegar (see note)
20.00 ml chopped chives

Instructions:

Combine the dressing ingredients and season to taste before setting aside.
Boil the ravioli in a generously salted pot of boiling water following the package directions. Use a slotted spoon to take them out, rinse with cold water, and drain. Place them in a large bowl.
Bring the water back to a boil. Boil snow peas, peas, and broccolini for 2-3 minutes until tender. Drain and rinse under cold water, then pat dry. Mix with ravioli, spring onion, salad leaves, and nuts. Drizzle with dressing, toss gently, and serve.

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