zoom Mushroom open ravioli

    Save to your scrapbook

    Mushroom open ravioli with bean & basil salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Mushroom open ravioli with bean & basil salad

    • Preparation time: 25 minutes
    • Cooking time: 5 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    150g mangetout peas, trimmed
    100g frozen baby broad beans
    ½ cucumber
    3 salad onions, thinly sliced
    ½ x 25g pack fresh basil
    1½ tbsp extra virgin olive oil
    1 tbsp Waitrose 1 Pesto Genovese
    ½ tbsp white wine vinegar
    2 packs Waitrose 1 Mushroom Open Ravioli
     

    Method

    1. Bring a large saucepan of water to the boil and cook the mangetout for 1 minute. Drain with a slotted spoon and rinse under cold water. Add the broad beans to the pan and cook for 3 minutes, then drain.

    2. Peel the cucumber and halve lengthwise. Scoop out and discard the seeds with a teaspoon then slice the cucumber very thinly. Pop the beans out of their skins and add to a large bowl, along with the mangetout, cucumber and salad onions. Tear the basil into small pieces, discarding the tough stalks, and add to the bowl.

    3. Beat together the oil, pesto, vinegar and seasoning to taste and drizzle over the salad. Toss the ingredients together before serving with the Waitrose 1 Open Mushroom Ravioli, cooked according to the instructions on pack.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary