Chicken & Rosemary Ravioli Salad

Method

1. Preheat a griddle pan or the grill. Use half the olive oil to brush over the courgette slices, then griddle or grill them, in batches, until tender.
2. Mix them with the roasted peppers and leave to cool.
3. Meanwhile, cook the ravioli in a large saucepan with lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking.
4. Drain the ravioli thoroughly and toss with the courgettes and peppers.
5. Divide the salad leaves between the serving plates and spoon the ravioli mixture on top.
6. Roughly tear the Parma ham into pieces, spread over the salad leaves and finish by drizzling with olive oil and adding some grated or shaved Parmesan cheese.

Chef's tip

Try this recipe with griddled asparagus as an alternative to courgette.

Serving suggestion

Serve as a main dish, accompanied by salads or vegetable side dishes for a perfect nutritional balance.

Wine selection

Vernaccia di San Gimignano La Gentilesca DOCG, Bardolino DOC or Valpolicella Ripasso Superiore DOC.

Family tip

You can make this recipe with other kinds of Giovanni Rana ravioli too, just choose your favourite filling!

Dish history

This is the ideal dish for when you are in a hurry but yet don't want to sacrifice taste: the delicious Giovanni Rana ravioli, with their chicken and rosemary filling, are dressed with roasted red bell peppers, zucchini, Parma ham and Parmigiano Reggiano, creating a plate that fully represents 'Italianity'. Delight your taste buds and try out this outstanding recipe!