Ingredients:
1- 8 oz. TCPC Lemon Artichoke Pesto
1 package TCPC Ravioli of choice. (Mediterranean, Grilled Chicken, or Spinach Ravioli all work nicely in this dish)
1 pint Grape Tomatoes.
1 small red onion.
1 package fresh Baby Spinach.
1- 8 oz. TCPC Lemon Artichoke Pesto
1 package TCPC Ravioli of choice. (Mediterranean, Grilled Chicken, or Spinach Ravioli all work nicely in this dish)
1 pint Grape Tomatoes.
1 small red onion.
1 package fresh Baby Spinach.
Instructions:
Heat Lemon Artichoke Pesto sauce in microwave for 30-60 seconds to defrost, stirring once.
(Or defrost overnight in the refrigerator.)
Reserve 2 - 3 Tbsp. of sauce.
Cook ravioli of choice according to package directions.
While ravioli is cooking, heat reserved Lemon Artichoke Pesto in large sauté or frying pan.
Add 1 pint grape tomatoes, halved and 1 small, red onion, chopped.
Let sauté for about 1 minute.
Add 1 package of fresh baby spinach and gently toss with sautéed vegetables to coat and just wilt the spinach.
Remove vegetables from pan and place on warmed, serving platter.
Drain cooked ravioli and toss with remaining heated sauce.
Place ravioli on prepared platter. Top with crumbled, Feta or Goat cheese, chopped fresh basil, or parsley, and Kalamata olives, if desired.
Serve with hot, TCPC Garlic Bread or Baguette. N ;)
Heat Lemon Artichoke Pesto sauce in microwave for 30-60 seconds to defrost, stirring once.
(Or defrost overnight in the refrigerator.)
Reserve 2 - 3 Tbsp. of sauce.
Cook ravioli of choice according to package directions.
While ravioli is cooking, heat reserved Lemon Artichoke Pesto in large sauté or frying pan.
Add 1 pint grape tomatoes, halved and 1 small, red onion, chopped.
Let sauté for about 1 minute.
Add 1 package of fresh baby spinach and gently toss with sautéed vegetables to coat and just wilt the spinach.
Remove vegetables from pan and place on warmed, serving platter.
Drain cooked ravioli and toss with remaining heated sauce.
Place ravioli on prepared platter. Top with crumbled, Feta or Goat cheese, chopped fresh basil, or parsley, and Kalamata olives, if desired.
Serve with hot, TCPC Garlic Bread or Baguette. N ;)