Name: Pastasalade met mozzarella, prosciutto en rucola
Prep time: 15 min
Yield: 4 porties
Ingredients: 25 g pijnboompitten; 500 g ravioli (spinazie-ricotta); 600 g tastytom-trostomaten; 220 a mozzarella; 90 g prosciutto crudo; 2 el extra vierge olijfolie; 85g rucola; 1 el cremaceto balsamico

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Merel

1. Kook de ravioli volgens de aanwijzingen op de verpakking beetgaar

2. Verhit ondertussen een koekenpan zonder olie of boter en rooster de pijnboompitten in 4 min. op laag vuur goudbruin.

3. Snijd de tomaten in partjes van 1 cm. Snijd de mozzarella in blokjes van 1 cm. Scheur de prosciutto in stukjes.

4. Giet de ravioli af en meng in een schaal de tomaten en olie door de nog warme pasta.

5. Schep vervolgens de mozzarella, prosciutto en rucola erdoor.

6. Breng op smaak met peper en eventueel zout. Bestrooi met de pijnboompitten en besprenkel met de cremaceto.

Pastasalade met mozzarella, prosciutto en rucola

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