Summary

Ingredients

• 500 g ravioli, (with cheese fillin)
• 6 stalks celery
• 2 onions)
• 250 g cherry tomato (s)
• 30 olives, pitted black
• 2 tablespoon pesto
• 2 cloves garlic)
• 6 tablespoon olive oil
• salt
• Pepper, freshly ground
• Lemon juice
• thyme
• rosemary
• basil
• 50 g parmesan, freshly rated

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Instructions

1. Let the ravioli cook according to the instructions on the packet and then put them in a sieve, rinse with cold water and drain well.
2. Wash the celery, pat dry and remove the hard outer threads. Then cut the celery into slices.
3. Wash the tomatoes, dry them and cut them into quarters. Peel the onions, cut in half and cut into thin strips. Halve the olives.
4. Put everything together in a bowl and mix together.
5. For the sauce, press the garlic through a garlic press and then mix it with the pesto, olive oil, salt, pepper, lemon juice and herbs.
6. Then pour the sauce over the salad and mix everything well again.
7. The salad should then sit for one to two hours.
8. Just before serving, pour the freshly planed parmesan over the top and decorate with the basil leaves.