Ravioli with Tomato Pesto the Editors of Publications International, Ltd.
Ravioli with Tomato Pesto
Makes 2 servings
|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|
|1/8||teaspoon black pepper|
|1||tablespoon grated Parmesan cheese|
- Cook ravioli according to package directions; drain.
- 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.
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||34 %|
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