Made you look with our no-cook pasta sauce. This ravioli is all your low-maintenance dinner dreams come to life with its vibrant and sweet tomato dressing that wraps itself lovingly around pillows of feta-filled pasta. The hardest part is boiling some water!
Place a saucepan of salted water on to boil in preparation for cooking the ravioli in step 3. Finely chop tomato. Peel and thinly slice eschalot. Thinly slice zucchini. Pick basil leaves from their stems.
Place tomato paste, ½ the oil, honey and 20ml (1 tablespoon) red wine vinegar in a bowl large enough to fit pasta, season with salt and pepper, and whisk to combine. Add tomato and eschalot and mash with a fork to soften. Set aside for flavours to develop.
Add ravioli to boiling water and reduce heat to medium. Simmer for 3 minutes or until ravioli is tender. Add zucchini in the last 1 minute of cooking. Drain.
While hot, add ravioli to tomato dressing with most of the basil leaves. Gently toss to combine and set aside to cool.
Crumble feta. Combine feta and salad leaves in a bowl. Add remaining oil and red wine vinegar, season with salt and pepper and gently toss to combine.
Divide pasta between plates and serve with salad. Sprinkle over remaining basil leaves to serve.