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) fresh cheese ravioli; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Peppers (e.g. yellow and red); 1 (approx. 250 g) Courgette; 2 Spring onions; 1 Garlic clove; 2 TABLESPOONS Olive oil; 3 TABLESPOONS White wine vinegar; 2-3 TABLESPOONS Pesto (glass); 4 wafer-thin slices of Appenzeller cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (250 g) fresh cheese ravioli
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Peppers (e.g. yellow and red)
1 (approx. 250 g) Courgette
2 Spring onions
1 Garlic clove
2 TABLESPOONS Olive oil
3 TABLESPOONS White wine vinegar
2-3 TABLESPOONS Pesto (glass)
4 wafer-thin slices of Appenzeller cheese

Directions

1
Cook the ravioli in boiling salted water for about 5 minutes (or see package instructions). Drain and let drain well
2
Clean and wash the peppers, zucchini and spring onions. Dice the bell peppers. Halve and slice the zucchini if necessary. Cut spring onions in half lengthwise. Peel garlic and chop finely
3
Sauté spring onions in a frying pan in 1 tablespoon of hot oil. Remove. Heat 1 tablespoon of oil in a frying pan. Sauté the peppers and courgettes for 3-5 minutes. Fry the garlic briefly. Deglaze with 5 tbsp. water and vinegar. Season with salt and pepper
4
Mix the ravioli into the vegetables. Leave to stand for at least 1 hour. Season the ravioli salad to taste again. Serve with pesto and cheese. Serve with Grissini