Warm Ravioli Salad with Beetroot

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    343

Beetroot, capers and balsamic vinegar bring this unusual warm pasta salad to life.

recipe updated Jan 21, 2019

Ingredients

  • Extra virgin olive oil icon
    Extra virgin olive oil
    30ml
  • Red onion icon
    Red onion
    270g
  • Garlic clove icon
    Garlic clove
    12g
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Ravioli icon
    Ravioli
    500g
  • Fresh beet icon
    Fresh beet
    375g
  • Capers icon
    Capers
    17g
  • Balsamic vinegar icon
    Balsamic vinegar
    30ml
  • Mixed salad leaves icon
    Mixed salad leaves
    as needed
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Fresh basil icon
    Fresh basil
    as needed
  • Pecorino cheese icon
    Pecorino cheese
    as needed

Tools

  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large serving bowl
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside garlic clove: sliced
  2. Prep and set aside fresh beet: sliced
  3. Prep and set aside capers: rinsed & drained
  4. Get a clean frying pan
  5. Add extra virgin olive oil
  6. Heat on medium heat
  7. Add sliced red onion
  8. Add prepared garlic clove
  9. Fry for 10min on medium heat until light golden
  10. Get a clean large saucepan
  11. Add water
  12. Add salt
  13. Boil
  14. Add ravioli
  15. Boil until al dente
  16. Drain
  17. Toss with extra virgin olive oil then set aside
  18. Retrieve frying pan
  19. Add prepared fresh beet
  20. Add prepared capers
  21. Add balsamic vinegar
  22. Warm until heated through
  23. Stir content of frying pan into pasta
  24. Transfer pasta to large serving bowl
  25. Let cool for 5min
  26. Arrange mixed salad leaves
  27. Garnish with fresh parsley
  28. Garnish with fresh basil
  29. Garnish with pecorino cheese
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