Crispy Ravioli Salad

Serves 6 as a side

30 Minutes Easy


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.