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Olivia

Ravioli with Pesto Sauce & Cherry Tomatoes

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Ravioli with pesto sauce and cherry tomatoes for an easy, fresh, and comforting vegetarian meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Italian
Calories: 535
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 16 oz cheese or spinach ravioli
  • ½ cup pesto sauce
  • 1 cup cherry tomatoes halved
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • Grated cheese for serving

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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small soup pot
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Bring a pot of salted water to a boil.
  2. Cook ravioli according to package instructions until tender. Drain well.
  3. Heat olive oil in a skillet over medium heat.
  4. Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
  5. Add cooked ravioli and pesto to the skillet.
  6. Toss gently to coat evenly.
  7. Season with salt and black pepper.
  8. Serve warm with grated cheese on top.

Nutrition

Calories: 535kcalCarbohydrates: 51gProtein: 18gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 64mgSodium: 994mgPotassium: 81mgFiber: 4gSugar: 4gVitamin A: 807IUVitamin C: 8mgCalcium: 77mgIron: 12mg

Notes

Use fresh pesto for best flavor.
Add a splash of pasta water if needed.
Serve immediately for best texture.

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