Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Ravioli Salad




Source of Recipe


The Australian Women's Weekly Great Fast Recipes Cookbook


List of Ingredients




You need approximately 500g fresh broccoli for this recipe, and you can use any variety of ravioli you like.

ingredients
375g spinach and ricotta ravioli
4 bacon rashers (280g), chopped coarsely
250g (2 cups) broccoli florets
250g cherry tomatoes, halved
2 tablespoons finely shredded fresh basil
� cup (125ml) olive oil
� cup (60ml) white wine vinegar
2 tablespoons sun-dried tomato pesto


Recipe



Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.

Meanwhile, cook bacon in small frying pan, stirring, until browned and crisp; drain on absorbent paper.

Boil, steam or microwave broccoli until just tender, drain. Rinse under cold water; drain.

Place ravioli, bacon and broccoli in large bowl with tomato, basil and combined remaining ingredients; toss gently to combine.


tip You can use any kind of prepared pesto you prefer in this salad's dressing: roasted vegetable is a good alternative.
per serving
This salad can serve as the main course for a light lunch or late supper, accompanied by a simple green salad and a loaf of fresh bread.