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.