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.