Creamy Pesto Ravioli

READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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