Spinach Ravioli With Sun-dried Tomatoes And Pine Nut Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 625 g spinach ravioli
• 60 ml olive oil (make up with oil from the capsicum)
• 50 g pine nuts
• 150 g sun-dried tomatoes, thinly sliced
• 1 (270 g) jar roasted red capsicums, drained and thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 30 ml balsamic vinegar
• 30 g shaved parmesan cheese

Recipe

• 1 cook the pasta following directions until cooked, al dente.
• 2 heat half a teaspoon of the oil in a large fry pan and cook the pine nuts gently until golden.
• 3 remove.
• 4 add the remaining oil to the pan, and then the tomatoes, capsicums, parsley, mint and balsamic vinegar.
• 5 stir until combined and heated through, then remove from the heat and season with salt and pepper.
• 6 stir in the pine nuts.
• 7 divide the pasta between 4 bowls and spoon the sauce over.
• 8 sprinkle with parmesan and serve at once.