1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (449g) Recipe makes 2 servings The following items or measurements are not included below: beef ravioli 3 tablespoons pesto sauce 2 tablespoons asiago cheese
Calories 255
Calories from Fat 121		(47%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 74mg		3%
Potassium 1848mg		52%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 5.5g	21%
	Sugars 6.4g
Protein 13.6g		27%
detailed view... how is this calculated?

Creamy Pesto Ravioli

Recipe #268386 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Karen67
Nov 27, 2007

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.

SERVES 2 (change servings and units)

Ingredients

10 ounces frozen beef ravioli or cheese ravioli
3/4 cup skim milk
3 tablespoons pesto sauce
1 tablespoon flour
2 tablespoons pine nuts
1 tablespoon olive oil
8 baby portabella mushrooms, sliced (or crimini)
2 tablespoons fresh rosemary (optional)
2 tablespoons fresh shredded asiago cheese

Directions

1
Cook frozen ravioli according to package directions.
2
Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
3
Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
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
In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
6
To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.