(Ravioli salad with trout & melon - Our recipe)

Time: preparation: 10 minutes ........ cooking: it depends on ravioli quality 250 g (8 1/2 oz) green ricotta cheese &     spinach ravioli Half a melon 100 g (3 1/2 oz) smoked trout fillets 2 tablespoons dried or fresh chives 4 tablespoons extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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. Add melon cubes and cooked 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 dish is better.

Note
- If you want, you can add some lemon juice.
- This is a one-plate meal; you can complete the meal with a seasonal salad or some raw
  vegetables.
- This is a typical summer dish but you can also include it planning a buffet all the year

What's the right wine?
Our suggestion is: Vermentino di Sardegna (a white wine from Sardinia)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".