Christmas Ravioli Pomegranate Salad with Violife Blu
Christmas Ravioli Pomegranate Salad with Violife Blu

Christmas Ravioli Pomegranate Salad with Violife Blu

  

December 7, 2018

Directions

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.

Ingredients

PREP TIME: minutes 30 mins

SERVES: 4

150g Violife Blu

375g pack of fresh or frozen spinach and/or mushrooms ravioli

150g snow peas, trimmed and halved

150g podded fresh or frozen peas

1 bunch broccolini, cut into 3 cm length

4 spring onions, finely chopped

100g mixed baby salad leaves

½ cup chopped pecans, toasted

2 tbsp olive oil

2 tbsp maple syrup or vegan honey

2 tablespoon sherry vinegar

1 tablespoon chopped chives

1 pomegranate

Salt & fresh ground pepper

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