Spinach and Cheese Ravioli with Pesto and Cherry Tomatoes
Ingredients
- 1 package (20 oz.) Celentano Spinach and Cheese Ravioli
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup cherry tomatoes, sliced in half
- ¼ cup basil pesto
- Salt and black pepper to taste
- ¼ cup shredded Parmesan cheese
- 2 tablespoons fresh sliced basil
Directions
Bring a large pot of water to a boil and cook ravioli according to package directions, drain and set aside. In a large pan add the olive oil and garlic, cook for 2 minutes on medium heat. Add the cherry tomatoes cook for 1 additional minute until tomatoes are soft. Add the ravioli and basil pesto stir well to coat - cook for an additional 2 minutes, season with salt and black pepper. Divide among serving plates and sprinkle with Parmesan cheese and basil.
Reviews and Ratings
This recipe not yet rated.