Ingredients

· 2 tablespoons olive oil

· ¼ lemon, flesh removed, finely chopped

· 90 g basil pesto

· Vegetable oil, to deep-fry

· 500 g fresh pumpkin and roasted onion ravioli

· ½ head radicchio

· 1 bunch rocket leaves

· 200 g buffalo mozzarella, torn

Method

Place the oil, preserved lemon and basil pesto into a small bowl and mix to combine. Set aside until required. Half-fill a saucepan with vegetable oil and heat to 180°C on a deep-frying thermometre. In batches, deep-fry ravioli, turning regularly, for two minutes until golden on both sides. Drain on paper towel. Repeat with remaining ravioli. Place radicchio and rocket on a large serving platter and drizzle with the basil pesto dressing. Top with fried ravioli and torn mozzarella to serve.