This recipe uses two of our all-time favourite ingredients at Jill's Table: Rana ravioli and Sacla oven baked tomatoes with garlic and capers. This is the ideal recipe for a quick pasta salad. The oil in the jar becomes part of your dressing.
Bring a pot of salted water to a boil. Add the Rana ravioli and bring back to the boil. Cook for 4 minutes. Drain and rinse well with cold water. Transfer to a bowl and add a tablespoon of the oil from the Sacla tomatoes and toss. Place ravioli in the fridge to chill.
Using a fork, remove the tomatoes and garlic from the jar. Chop finely. Place in a medium bowl.
Add the lemon juice and zest to the tomatoes/garlic along with the blanched green beans or blanched asparagus.
When the ravioli are cold. Add the remaining oil from the jar and gently toss to make sure they are all coated.
Add the tomato/lemon mixture to the ravioli followed by the basil and parmesan. Gently toss.
Season with salt and pepper to taste.
Transfer to a bowl and serve immediately.