(Ravioli salad with trout & melon - Our recipe)

250 g (8 1/2 oz) ricotta & spinach ravioli
Half a melon (about g 700 - 1 2/3 lb)
100 g (3 1/2 oz) smoked trout fillets
1 tablespoon dried or fresh chives
2 tablespoons extra virgin olive oil
Salt

Time:
preparation: 20 minutes
cooking: it depends on ravioli quality
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 569 (kCal) 28 % GDA - 2380 (kJ)
Protein: 24.8 (g) 48 % GDA
Total fat: 30.2 (g) 43 % GDA
Total carbohydrate: 50.2 (g) 19 % GDA
Sugars: 14.7 (g) 16 % GDA

Cook ravioli following instructions on the package. Drain and put under cold running water in order to interrupt cooking.
Meanwhile cut trout fillets into strips and put in a large bowl. Clean melon removing peel and all the seeds and cube its flesh (you can also cut its flesh into little balls as you can see in the photo). Add melon cubes and ravioli in the bowl. Dress with olive oil and chives. Stir accurately.
The dish is ready but we suggest to prepare it in advance and let it rest for some time (at least 2 hours). So this dish is better.

Note

- Use green ravioli for the best colours.
- If you want, you can add some lemon juice.
- This is one-plate meal; you can complete the meal with a green salad or some raw vegetables.
- This is a typical summer dish but you can also include it planning a buffet all year.
- You can use less melon for dressing ravioli according to your taste.