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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 pasta salad
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
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 pumpkin seeds.
-Requested by Tania McCaul, of Dunedin. Recipe supplied by Lana Topia, of the Good Oil in George St, Dunedin.