Tuck into this hearty pasta salad

Chicken and rosemary ravioli salad.
Chicken and rosemary ravioli salad.
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Succulent Chicken & Rosemary Ravioli Salad with Courgette Ribbons, Roasted Peppers and Parma Ham. Preparation: 5 minutes. Cooking: 10 minutes. Serves: 2-3.


4tbsp olive oil

1x large courgette, sliced thinly diagonally

100g roasted red peppers – from a jar – drained and sliced

250g pack of Giovanni Rana Succulent Chicken & Rosemary Ravioli

2x generous handfuls of mixed salad leaves

4x slices Parma ham

Salt and freshly ground black pepper

Grana Padano or Parmesan cheese, grated or shaved, to serve


• Preheat a chargrill pan or the grill.

• Use half the olive oil to brush over the courgette slices, then carefully chargrill or grill them, in batches, until tender. • Mix them with the roasted peppers and leave to cool.

• Meanwhile, cook the ravioli in a large saucepan of lightly salted boiling water and simmer gently for four minutes. Be careful not to overcook.

• Drain the ravioli thoroughly and toss in a pan with the courgettes and peppers. Then share the salad leaves between the serving plates and spoon the ravioli mixture on.

Recipe provided by: Pasta master Giovanni Rana.

18 July 2017.......   Steve Halliday, right with Hannes Fessmann who makes and plays music with stone, by the River Aire at Newlay, Horsforth in Leeds. Picture Tony Johnson.

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