This Ravioli Pasta and Tomato Salad with Basil recipe is even better if you can make it ahead of time, giving the flavours plenty of time to blend together.
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Feel free to vary the ingredients according to your tastes. If you don’t think your kids will like them, leave out the artichokes, olives and capers altogether – this will still be tasty with just tomatoes and basil. It would also be perfect for a picnic.
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Ravioli Pasta and Tomato Salad with Basil
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Serves 4 to 6
- 450g / 16oz cheese ravioli pasta or tortellini
- 1kg / 35oz ripe tomatoes
- 1 x 170g / 6 oz jar artichoke hearts, drained and halved (optional)
- 1 bunch basil, leaves torn into pieces
- 100g / 4oz olives, pitted and halved
- 3 tablespoons capers, rinsed
- 50ml extra virgin olive oil
- salt and freshly ground black pepper
- red wine vinegar
- Bring a large pot of water to boil for the ravioli.
- Meanwhile, skin the tomatoes. To do this, cut a shallow X in the bottom of each tomato with a sharp knife, then pour boiling water over them and leave until the skin around the X starts to curl away, about 1 to 2 minutes.
- Drain and allow to cool, then slip off their skins. Deseed the tomatoes and chop them into large pieces.
- Put the tomatoes and artichokes in a large bowl along with the basil, olives, capers and oil.
- Once the water is boiling, add the ravioli or tortellini and cook according to the package instructions, then drain well.
- Add the pasta to the tomato mixture in the bowl and toss gently with a rubber spatula. Taste for salt, season with pepper and sprinkle with vinegar to taste. Serve warm or at room temperature.
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You can find these recipes and more family favourites on the Dinner Du Jour blog, www.dinnerdujour.org.
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