Spinach Ravioli With Sun-Dried Tomatoes and Pine Nut Salsa

This dish is a great vegetarian option and is packed with flavor.
The pine nut salsa adds a nice crunch to the soft ravioli.

It’s a quick and easy recipe to make, perfect for a busy weeknight.

The ravioli is a pasta dish, and like all pasta dishes, it is high in calories and carbs.

It may not be the best option for those on a low-carb or low-calorie diet.

Spinach is a great source of iron and fiber, and the sun-dried tomatoes add a healthy dose of vitamin C and antioxidants to this dish.

	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 jar roasted red capsicums , drained and thinly sliced
	2 tablespoons fresh parsley , finely chopped
	2 tablespoons of fresh mint , finely chopped
	30 ml balsamic vinegar
	30 g shaved parmesan cheese

1.	Cook the spinach ravioli according to the package instructions.
2.	Meanwhile, heat the olive oil in a large frying pan over medium heat.
3.	Add the pine nuts and fry for 2-3 minutes until golden brown.
4.	Add the sun-dried tomatoes, roasted red capsicums, parsley, mint and balsamic vinegar.
5.	Cook for a further 3-4 minutes until heated through.
6.	Drain the ravioli and divide them between the bowls.
7.	Spoon the pine nut salsa over the ravioli and sprinkle with the shaved parmesan cheese.