Ravioli salad with pesto

Name: Ravioli salad with pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (250 g) non-precooked fresh ravioli 4 Formaggi (4 Italian cheeses: Caciotta, Grana Padano, Provolone and Pecorino); 7-10 Tbsp Salt; 3 colourful peppers; 1 Courgette; 2 young garlic bulbs; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 Garlic clove; 1 Pot of basil; 30 g Pine nuts; 3 TABLESPOONS Vinegar; 7-10 Tbsp Crissini bars; 7-10 Tbsp some parmesan slices

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (250 g) non-precooked fresh ravioli 4 Formaggi (4 Italian cheeses: Caciotta, Grana Padano, Provolone and Pecorino)
7-10 Tbsp Salt
3 colourful peppers
1 Courgette
2 young garlic bulbs
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 Garlic clove
1 Pot of basil
30 g Pine nuts
3 TABLESPOONS Vinegar
7-10 Tbsp Crissini bars
7-10 Tbsp some parmesan slices

Directions

1
Put the ravioli in boiling salted water and let it simmer at low heat for 5-6 minutes, drain. In the meantime clean and wash the peppers and courgettes. Chop the bell peppers into small pieces, cut the zucchini into slices. Cut garlic tubers lengthwise in half. Heat 2 tablespoons of olive oil. Steam garlic bulbs, bell pepper and zucchini in it at medium heat for about 5 minutes. Season with salt and pepper.
2
Peel and chop the garlic clove. Pluck the basil leaves. Puree basil, pine nuts, garlic clove and 4 tablespoons of olive oil with a chopping stick. Season with salt, pepper and vinegar. Mix all prepared salad ingredients. Serve with fried garlic bulbs and crissini sticks. Serve with large parmesan slices