Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 slices day-old white bread
- 1tablespoons extra virgin olive oil
- 400grams frozen spinach & ricotta ravioli
- 320grams Mix-a-Mato® tomatoes
- 60grams Woolworths baby spinach & rocket leaves
- 1/4 red onion, thinly sliced
- 1/2 cup salsa verde dressingingredient tip
- 1/2 avocado, thinly sliced
- 20grams Woolworths shaved parmesan
Description
A delectable combination of tender ravioli and colourful vegetables that'll leave you craving more. Perfect as a light lunch or a refreshing side dish, this salad is sure to be a crowd-pleaser.
Instruction tip
Budget tip:Swap ravioli with a dried short pasta such as penne or farfalle.
Method
Step 1 of 4
Tear bread slices into quarters. Place in the bowl of a food processor and process until coarse crumbs form.
Step 2 of 4
Heat oil in a large frying pan over medium heat. Add breadcrumbs. Cook, stirring often, for 4 minutes or until golden. Transfer to a plate. Set aside to cool.
Step 3 of 4
Cook pasta following packet instructions. Drain. Set aside to cool just slightly.
Step 4 of 4
Cut tomatoes in half, thickly slicing any large ones. Place tomato, pasta, leaf mix and onion in a large bowl. Add half of the dressing. Season and toss gently to combine. Divide pasta mixture and avocado among serving bowls. Top with parmesan. Serve sprinkled with breadcrumbs.
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