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Ravioli with Tomato Pesto


Ravioli with Tomato Pesto

Ravioli with Tomato Pesto

Yield

Makes 2 servings

Ingredients

4 ounces frozen cheese ravioli
1-1/4 cups coarsely chopped plum tomatoes
1/4 cup fresh basil leaves
2 teaspoons pine nuts
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon grated Parmesan cheese

Preparation

  1. Cook ravioli according to package directions; drain.
  2. Meanwhile, combine tomatoes, basil, pine nuts, oil, salt and pepper in food processor. Process using on/off pulses just until ingredients are chopped. Serve sauce over hot cooked ravioli. Top with cheese.

Nutritional Information

Fiber 3 g
Carbohydrate 20 g
Cholesterol 59 mg
Saturated Fat 2 g
Total Fat 10 g
Calories from Fat 34 %
Calories 175
Protein 10 g
Sodium 459 mg

Dietary Exchange

Meat 1
Vegetable 1
Starch 1
Fat 1/2

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