Warm Ravioli Salad with Buffalo Mozzarella and Rocket

I like serving fresh ravioli as a salad too: warm from the pan, on a bed of rocket, with buffalo mozzarella in the middle. Sweet cherry tomatoes, toasted pine nuts and a little balsamic glaze finish the dish. It takes about 20 minutes for two plates.

Which ravioli to use

I use fresh refrigerated ravioli with a tomato and mozzarella filling and put them straight into the frying pan. Products vary, so check the packet instructions. If the pasta needs more moisture, add a splash of water and cover the pan briefly to cook it through.

Warm ravioli on fresh rocket

Wash and dry the rocket well. Add the halved tomatoes to the pan with the ravioli. Their juices mix with the olive oil to make a little sauce, which you can spoon over the pasta. Keep the rocket out of the frying pan and arrange it on the plates so it does not wilt too early.

Mozzarella, pine nuts and balsamic glaze

Drain the buffalo mozzarella and divide between the two plates. Toast the pine nuts separately without oil. Finish with a little balsamic glaze to complement the tomatoes and peppery rocket.

Kitchen tip

Transfer the pine nuts to a plate as soon as they turn golden. They can keep browning if left in the hot pan.

Serve while the ravioli are still warm and the rocket is fresh.

Easy recipe

Warm Ravioli Salad with Buffalo Mozzarella and Rocket

Warm ravioli salad with buffalo mozzarella, rocket, tomatoes and toasted pine nuts. Made with fresh pan-cooked ravioli in about 20 minutes.

Prep time

10 min

Cook time

10 min

Yield

2 servings

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Ingredients

− 2 +

• 250 gtomato and mozzarella ravioli, fresh, refrigerated
• 50 grocket
• 200 gcherry tomatoes, about 10
• 125 gbuffalo mozzarella, drained weight
• 30 gpine nuts
• 1 tbspolive oil
• 1 tspbalsamic glaze
• salt and pepper

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Instructions

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1. Wash and dry the rocket. Halve the cherry tomatoes. Drain and halve the buffalo mozzarella.
2. Toast the pine nuts in a dry frying pan until golden and transfer immediately to a plate.
3. Heat 1 tbsp olive oil in a non-stick pan. Add the fresh ravioli directly and fry gently over medium heat. Add the tomatoes.
4. Add a splash of water if needed, lower the heat and cover to cook the ravioli through fully. Follow the preparation and cooking time on your particular packet. Season with salt and pepper.
5. Arrange the rocket on two plates. Add the warm ravioli and tomatoes with a little of the pan juices. Top each with half the mozzarella, scatter over the pine nuts and drizzle with balsamic glaze. Serve immediately.

Nutrition per serving

Calories

688 kcal

Protein

25.5 g

Carbohydrates

49.5 g

Sugar

12.5 g

Fat

42.9 g

Saturated fat

16.1 g

Fibre

9.8 g

Salt

1.5 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace