Eggplant and Pumpkin Pasta Salad by Shelley Judge
1 large eggplant
1 red capsicum
1 packet Angelo’s Pumpkin & Spinach Ravioli
100g fresh baby Rocket
3tbsp olive oil
1tbsp balsamic vinegar
Preheat oven to 180C. Slice the egg plant and capsicum into 1cm wide pieces. Place on a lined baking tray and drizzle with 1 tbsp. olive oil and paprika. Bake in oven for 20 mins.
Meanwhile cook the pasta as per packet instructions. Once cooked, drain and allow to cool completely.
In a large bowl combine the pasta, eggplant, capsicum, rocket and crumbled ricotta. Then drizzle the olive oil and balsamic vinegar over the top.
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