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Ravioli salad

Ingredients 9
Servings 4


  • 450
  • 410
    artichoke hearts
  • 130
    olive oil
  • 40
    red wine vinegar
  • 20
    coarse-grained mustard
  • seasoning
  • 350
    fresh spinach and ricotta-filled ravioli
  • 100
    pitted green olives
  • grated Parmesan cheese to serve


Break the broccoli into florets and trim the stalks. Drain the artichoke hearts and cut each one in half through the centre. Combine 100 ml olive oil, vinegar, mustard and seasoning in a small bowl and mix with a fork. Add the ravioli to a pan of boiling salted water. Stir as the water re-boils and cook until just done. Drain in a colander and toss in remaining olive oil. Boil the broccoli florets for 2-3 minutes, drain and refresh in cold water. Place the pasta and broccoli in a mixing bowl, add the prepared dressing and toss. Add the artichoke hearts and olives and mix gently. Spoon the salad onto a serving platter and sprinkle with grated Parmesan cheese. Serves 4.


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