Ravioli Salad with Arugula and Tomatoes

1Toast the pine nuts (80 g) in a pan without oil until golden brown. Set aside to cool.

2For the dressing, peel and roughly chop the garlic (1-2 cloves). In a tall mixing bowl, combine half of the pine nuts (80 g), 5 tablespoons of olive oil (10 tbsp), tomato paste (3 tbsp), and garlic (1-2 cloves). Puree with a hand blender.

3Mix the puree with the remaining olive oil (10 tbsp), vinegar, and sugar (½ tsp). Stir well, adding water if necessary.

4Wash and halve the tomatoes. Wash and dry the arugula (100 g). Shake dry.

5Prepare the ravioli according to package instructions in boiling salted water.

6Mix ravioli, tomatoes, and arugula (100 g) with the dressing and serve sprinkled with the remaining pine nuts (80 g).