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Cold ravioletti pesto salad
2024-06-12
Ingredients
For the pesto
1 Bunch fresh basil leaves
60g Grated parmesan (Zanetti)
1 Clove garlic
100-150g Extra virgin olive oil (Borges)
Salt and pepper to taste
You will also need
1 packet Sliced chorizo salami (Casademont)
1 x 250g packet Ravioletti prosciutto crudo (Pagani)
1 bag Mini mozzarella balls (Zanetti)
10 Cherry tomatoes, halved
10 Walnuts halves, broken (Lamb brand)
Few extra fresh basil leaves
Good pinch dried chilli flakes for serving
Method
Start by cooking the ravioletti in a pan of boiling salted water, drain and cool down. Next, Make the pesto by blitzing all the ingredients together. Mix the pesto with the cooked pasta, along with the mozzarella, tomatoes, walnuts and sliced chorizo. Serve into a large bowl and decorate the top with a pinch of chilli flake, basil leaves and a drizzle of olive oil.
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