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Ravioli salad with summer greens

Name: Ravioli salad with summer greens
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 4
Cuisine: /italian
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 tablespoons walnut oil or extra virgin olive oil; 1 tablespoon sherry vinegar; 1 tablespoon chopped chives

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by Louise Pickford

Food stylist and author

Oct 03, 2015

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

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

Sherry vinegar dressing

2 tablespoons walnut oil or extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon chopped chives

Method

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.