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Rana Pasta Salad

Yields6 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

 2 packages of Rana spinach & ricotta or mushroom or 4 cheese ravioli
 1 jar of Sacla sundried tomatoes
 1 ½ cups sliced and blanched green beans or blanched asparagus
 2 Tbsp lemon juice
 2 tsp lemon zest
 ¼ cup chopped fresh basil
 ¼ cup grated parmesan
 salt and pepper to taste
1

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.

2

Using a fork, remove the tomatoes and garlic from the jar. Chop finely. Place in a medium bowl.

3

Add the lemon juice and zest to the tomatoes/garlic along with the blanched green beans or blanched asparagus.

4

When the ravioli are cold. Add the remaining oil from the jar and gently toss to make sure they are all coated.

5

Add the tomato/lemon mixture to the ravioli followed by the basil and parmesan. Gently toss.

6

Season with salt and pepper to taste.

7

Transfer to a bowl and serve immediately.

Nutrition Facts

Servings 0