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    You are in: Home / Recipes / Creamy Pesto Ravioli Recipe
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    Creamy Pesto Ravioli

    Creamy Pesto Ravioli. Photo by Karen67

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Karen67's Note:

    I started looking for something to do with my frozen meat ravioli for dinner tonight. Some inspiration from a few Zaar recipes, combined with the ingredients in my pantry, resulted in a dish that I think worked great.

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    Units: US | Metric


    1. 1
      Cook frozen ravioli according to package directions.
    2. 2
      Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
    3. 3
      Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
    4. 4
      While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
    5. 5
      In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
    6. 6
      To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.

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    Nutritional Facts for Creamy Pesto Ravioli

    Serving Size: 1 (449 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 255.8
    Calories from Fat 121
    Total Fat 13.4 g
    Saturated Fat 1.5 g
    Cholesterol 1.8 mg
    Sodium 74.9 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 5.4 g
    Sugars 6.3 g
    Protein 13.6 g

    The following items or measurements are not included:

    beef ravioli

    pesto sauce

    asiago cheese

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