Quick and Creamy Pesto with
Spinach and Cheese Ravioli
Spinach and Cheese Ravioli
Ingredients:
1 1/4 cups Pesto
1 1/4 cups plain yogurt
Salt and pepper
2 lbs. spinach and cheese ravioli
1 ounce kalamata olives
3 ounces cherry tomatoes, halved
2 tablespoons toasted pine nuts
Fresh grated Parmesan cheese
Directions:
Sauce: Mix pesto and yogurt in a bowl. Season to taste with salt and pepper. Let stand for 1 hour at room temperature for flavors to mellow.
***
Cook ravioli according to package directions, drain and divide among 4 plates.
Spoon room temperature sauce over hot ravioli and top with olives, tomatoes, pine nuts and Parmesan cheese. Makes 4 to 6 servings.
No comments:
Post a Comment