Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try yourself.
The Good Oil's pumpkin and basil ravioli
Photo by Peter McIntosh.
1kg pumpkin and basil ravioli
¼ cup basil pesto
500g baby spinach
1 punnet cherry tomatoes
½ bunch spring onions, thinly sliced
1 cup sun-dried tomatoes, thinly sliced
¼ pumpkin, cubed and roasted
3 roasted and sliced capsicums
½ cup olives
cup roasted pumpkin seeds
Cook pasta according to packet instructions and drain
thoroughly. Set aside to cool.
Mix pesto through the pasta.
Place all other ingredients except the pumpkin seeds and feta
in a bowl. Mix the pasta through.
Serve in a large salad bowl topped with crumbled feta and
Requested by Tania McCaul, of Dunedin.
Recipe supplied by Lana Topia, of the Good Oil in George St,
• If you have enjoyed a dish in an Otago cafe or
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