Creamy Pesto Ravioli
photo by karen
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 283.49 g frozen beef ravioli or 283.49 g cheese ravioli
- 177.44 ml skim milk
- 44.37 ml pesto sauce
- 14.79 ml flour
- 29.58 ml pine nuts
- 14.79 ml olive oil
- 8 baby portabella mushrooms, sliced (or crimini)
- 29.58 ml fresh rosemary (optional)
- 29.58 ml fresh shredded asiago cheese
directions
- Cook frozen ravioli according to package directions.
- Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
- Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
- 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.
- In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
- 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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RECIPE SUBMITTED BY
karen
United States