Italian ravioli salad with parmesan sticks

Name: Italian ravioli salad with parmesan sticks
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (250 g) Ravioli from the chiller cabinet (filled e.g. with cheese mixture); 7-10 Tbsp Salt; 250 g Sweet peas; 1 collar Rocket; 250 g red and yellow cherry tomatoes; 100 g finely marinated, dried tomatoes in oil (jar); 30 g Pine nuts; 2 stem(s) Basil; 2 TABLESPOONS Olive oil; 4 TABLESPOONS white balsamic vinegar; 1 TABLESPOON Pesto (glass); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 40 g Parmesan cheese; 100 g White bread; 30 g Herb Butter

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (250 g) Ravioli from the chiller cabinet (filled e.g. with cheese mixture)
7-10 Tbsp Salt
250 g Sweet peas
1 collar Rocket
250 g red and yellow cherry tomatoes
100 g finely marinated, dried tomatoes in oil (jar)
30 g Pine nuts
2 stem(s) Basil
2 TABLESPOONS Olive oil
4 TABLESPOONS white balsamic vinegar
1 TABLESPOON Pesto (glass)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
40 g Parmesan cheese
100 g White bread
30 g Herb Butter

Directions

1
Place the ravioli in boiling salted water and cook over a low heat for about 5 minutes, then drain. Clean and wash mangetouts, rocket and cherry tomatoes. Cut mangetouts and dried tomatoes into fine strips, halve tomatoes.
2
Cut the rocket roughly. Roast pine nuts in a pan without fat. Wash the basil and pluck the leaves. Mix olive oil, vinegar and pesto. Season with salt, pepper and sugar. Slice half of the parmesan.
3
Carefully mix all the prepared ingredients and let them stand for a while. In the meantime cut bread into 3-4 cm thick sticks. Spread with herb butter. Finely grate the remaining Parmesan cheese and sprinkle on top. Roast the breadsticks briefly on a hot grill.