Smoked Salmon Ravioli with Rocket Salad
Perfect for lunch, this is a refreshing salad enhanced by the delicious flavours in the ravioli.
Ingredients
- 450g Smoked Salmon with Ricotta, Chives & Dill Ravioli
- 300g Wild Rocket
- 1/2 Fresh Beetroot (shaved) or cooked and cut into strips
- 1 Red Capsicum cut into strips
- 2 Shallots finely chopped
- 1 Avocado sliced or diced
- Dressing: 2 tbsp Extra Virgin Olive Oil, Squeeze of Lemon, Salt and Pepper
Cooking Method
- Cook Ravioli for 4 to 5 minutes or to desired consistency
- Add Ravioli, Rocket, Capsicum, Shallots into bowl and toss with half portion of dressing mixture
- Layer serving bowl with bed of beetroot, add tossed salad then avocado
- Drizzle remaining dressing over the top
- Serves 4
