Italian

Radicchio salad with fried pumpkin ravioli

Name: Radicchio salad with fried pumpkin ravioli recipe
Yield: 4
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 1/4 preserved lemon, flesh removed, finely chopped; 90g pesto; Vegetable oil, to deep-fry; 500g store-bought fresh pumpkin and roasted onion ravioli; 1/2 head radicchio; 1 bunch rocket leaves; 200g buffalo mozzarella, torn

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P80 Radicchio salad with fried pumpkin ravioli

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by Helena Moursellas

Aug 04, 2022

Helena Moursellas makes the most of her store-bought ravioli by turning it into a crunchy salad protein.

2 tbs extra virgin olive oil
1/4 preserved lemon, flesh removed, finely chopped
1/3 cup (90g) basil pesto
Vegetable oil, to deep-fry
500g store-bought fresh pumpkin and roasted onion ravioli
1/2 head radicchio
1 bunch rocket leaves
200g buffalo mozzarella, torn

Method

1.

Place the oil, preserved lemon and basil pesto into a small bowl and mix to combine. Set aside until required.
2.

Half-fill a saucepan with vegetable oil and heat to 180°C on a deep-frying thermometer. In batches, deep-fry ravioli, turning regularly, for 1-2 minutes until golden on both sides. Drain on paper towel. Repeat with remaining ravioli.
3.

Place radicchio and rocket on a large serving platter and drizzle with the basil pesto dressing. Top with fried ravioli and torn mozzarella to serve.