Ravioli Salad
A healthier variation how you can serve delicious ravioli.
Ingredients: (serves 2)
250g Mayple Ravioli Sheep’s Milk Cheese
2 Handfuls of Rocket (arugula)
1 Handful of Baby Spinach/ Beetroot Salad
50g Cherry Tomatoes (halved)
1 Small Zucchini (sliced)
10g Roasted Walnuts
2 tbsp Mayplole E/V Olive Oil
1 tbsp Balsamic Glaze or Lemon Juice
Salt & Black Pepper (to taste)
Fresh herbs (basil or parsley) for garnish
Method:
Slice the tomatoes and zucchini, drizzle with olive oil and bake them in a hot oven or air fryer for about 10 minutes (around 180°C) until nicely cooked. You can also use a skillet instead. Set aside.
Cook the ravioli by bringing a pot of salted water to a gentle boil and cooking them according to package instructions. Drain carefully and toss with a drizzle of olive oil to prevent sticking.
Prepare the salad base by combining rocket, spinach, cherry tomatoes, and zucchini in a large bowl.
Dress it up by drizzling the olive oil and balsamic glaze (or lemon juice) over the salad, then toss gently. Season with salt and pepper.
Assemble the salad by arranging the warm ravioli over the mixed greens and gently incorporating them.
Garnish with fresh herbs and crushed walnuts. Serve immediately.
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