Crispy Ravioli Salad
Serves 6 as a side
12 pieces fresh ravioli (available from refrigerated pasta section of supermarkets)
1 cup plain flour
1 egg, whisked with a splash of water
1 cup panko breadcrumbs
Azalea Grapeseed Oil, to fry
1 baby Cos lettuce, leaves separated
8 leaves Tuscan kale, stem removed, leaves roughly torn
½ punnet cherry tomatoes
1 red endive, leaves separated
3 radishes, halved
60ml Azalea Grapeseed Oil
60ml white wine vinegar
2 tsp caster sugar
Sea salt and freshly cracked black pepper
Whisk together dressing ingredients.
Dust ravioli in flour to coat, dip into egg wash and then press both sides into breadcrumbs to evenly coat.
Heat 3cm oil in a frypan over medium-high heat. Fry crumbed ravioli, in batches, until golden. Drain on paper towel.
Combine salad ingredients (except ravioli) in a large bowl, dress with a few tablespoons of dressing, tossing to coat. Arrange on a large serving plate, top with crispy ravioli just before serving.