4 tbsp olive oil
1 large courgette, sliced thinly diagonally
100g roasted red peppers (from a jar), drained and sliced
2 generous handfuls mixed salad leaves
4 slices Parma ham
Salt and freshly ground black pepper
Grana Padano or Parmesan cheese, grated or shaved, to serve
Preheat a char-grill pan or the grill. Use half the olive oil to brush over the courgette slices, then char-grill or grill them, in batches, until tender. Mix them with the roasted peppers and leave to cool.
Meanwhile, cook the Giovanni Rana Italian Indulgence Succulent Chicken with Rosemary Ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking. Drain the ravioli thoroughly and toss with the courgettes and peppers.
Share the salad leaves between the serving plates and spoon the ravioli mixture on top. Tear the Parma ham into pieces over the salads and finish by drizzling with olive oil and adding some grated or shaved Grana Padano or Parmesan cheese.
Cook’s tip: Try this recipe with char-grilled asparagus instead of courgette.