For the dressing, whisk the olive oil, maple syrup (or vegan honey), and sherry vinegar together. Season with salt and pepper and set aside.
Boil the ravioli in salted water according to the instructions on pack. Remove with a slotted spoon and refresh under cold water, then drain again. Slice in half and transfer to a large bowl.
To the same boiling pot, add snow peas, peas and broccolini for 2-3 minutes until tender. Drain, then refresh under cold water and drain. In a big bowl, mix the vegetables with the ravioli, chopped spring onion, salad leaves, pecans and pomegranate. Crumble the Violife blue using your fingers and spread on top. Add dressing and toss to combine, sprinkle with chopped chives and serve.
PREP TIME:30 mins
150g Violife Blu
375g pack of fresh or frozen spinach and/or mushrooms ravioli