Name: Pumpkin ravioli and roasted tomato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram cherry tomatoes, halved; 2 (340g) medium red onions, halved, sliced thinly; 1 teaspoon caster (superfine) sugar; 1/4 cup (60ml) olive oil; 1 kilogram pumpkin ravioli; 100 gram baby rocket leaves; 150 gram small seeded black olives; 2 tablespoon rinsed, drained baby capers; 2 tablespoon red wine vinegar

Pumpkin ravioli and roasted tomato salad

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Serves 6

Prep

10M

Cook

20M

Total

30M

Ingredients

500 gram cherry tomatoes, halved

2 (340g) medium red onions, halved, sliced thinly

1 teaspoon caster (superfine) sugar

1/4 cup (60ml) olive oil

1 kilogram pumpkin ravioli

100 gram baby rocket leaves

150 gram small seeded black olives

2 tablespoon rinsed, drained baby capers

2 tablespoon red wine vinegar

Method

1.Preheat oven to 200°C/400°F. Line oven tray with baking paper.

2.Place tomato and onion on tray in a single layer and sprinkle with sugar, drizzle with 1 tablespoon of the oil. Roast about 20 minutes.

3.Meanwhile, cook ravioli in large saucepan of boiling water until tender, drain.

4.Place ravioli, tomato and onion in large bowl with rocket, olives and capers and drizzle with combined vinegar and remaining oil. Toss gently to combine.

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm.
Note

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