Name: Pumpkin ravioli and roasted tomato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram cherry tomatoes, halved; 2 (340g) medium red onions, halved, sliced thinly; 1 teaspoon caster (superfine) sugar; 1/4 cup (60ml) olive oil; 1 kilogram pumpkin ravioli; 100 gram baby rocket leaves; 150 gram small seeded black olives; 2 tablespoon rinsed, drained baby capers; 2 tablespoon red wine vinegar

Ingredients

500 gram cherry tomatoes, halved

2 (340g) medium red onions, halved, sliced thinly

1 teaspoon caster (superfine) sugar

1/4 cup (60ml) olive oil

1 kilogram pumpkin ravioli

100 gram baby rocket leaves

150 gram small seeded black olives

2 tablespoon rinsed, drained baby capers

2 tablespoon red wine vinegar

Method

1.Preheat oven to 200°C/400°F. Line oven tray with baking paper.

2.Place tomato and onion on tray in a single layer and sprinkle with sugar, drizzle with 1 tablespoon of the oil. Roast about 20 minutes.

3.Meanwhile, cook ravioli in large saucepan of boiling water until tender, drain.

4.Place ravioli, tomato and onion in large bowl with rocket, olives and capers and drizzle with combined vinegar and remaining oil. Toss gently to combine.

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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