Warm Ravioli Salad with Beetroot
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recipe by Octopus Publishing www.octopusbooks.co.uk/
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- Total Time
- 25mins
-
- Serves
- 4
-
- Calories
- 343
Beetroot, capers and balsamic vinegar bring this unusual warm pasta salad to life.
recipe updated Jan 21, 2019
Ingredients
-
- Garlic clove
- 2
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- Fresh beet
- 375g (about 3)
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- Capers
- 2 tbsp (17g)
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- Extra virgin olive oil
- 4 tbsp (59ml)
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- Red onion
- 2 (270g)
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- Water
- as needed
-
- Salt
- as needed
-
- Ravioli
- 500g (about 5¾ cups)
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- Balsamic vinegar
- 2 tbsp (30ml)
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- Mixed salad leaves
- as needed
-
- Fresh parsley
- as needed
-
- Fresh basil
- as needed
-
- Pecorino cheese
- as needed
Tools
-
Stove
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Frying pan
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Large serving bowl
-
Large saucepan
Step preview
- Add extra virgin olive oil to a clean frying pan
- Heat - medium heat
- Add red onion and garlic clove to the frying pan
- Fry until light golden - 10 min, medium heat
- Add water and salt to a clean large saucepan
- Boil
- Add ravioli to the pasta
- Boil until al dente
- Drain
- Toss with extra virgin olive oil then set aside
- Add fresh beet, capers and balsamic vinegar to the frying pan
- Warm until heated through
- Stir content of frying pan into pasta
- Transfer pasta to large serving bowl
- Let cool - 5 min
- Arrange mixed salad leaves in the large serving bowl
- Garnish with fresh parsley, fresh basil and pecorino cheese