Good Oil Cafe's pumpkin and feta ravioli
Ingredients
1 pkt pumpkin and basil ravioli
4 tbsp basil pesto
½ red capsicum sliced
½ yellow capsicum sliced
½ cup sundried tomatoes sliced
8 cherry tomatoes halved
1 courgette thinly sliced
feta to taste
½ bag baby spinach
pumpkin seeds to taste
Method
Cook pasta to packet directions. Drain.
Toss pesto through pasta.
Layer other salad ingredients and top with feta and pumpkin seeds.
Serve with aoli on the side.
Provided by Good Oil Cafe, George St, Dunedin.
Requested by Rayna Bateman.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
