Friday, February 15, 2008
Ravioli with Pesto and Sundried Tomatoes
I got this recipe from Quick & Simple magazine. The kids liked it a lot but I have to admit I didn't try it because my husband and I went out to a Thai restaurant for dinner.
RAVIOLI WITH PESTO AND SUN-DRIED TOMATOES
* 1 24- to 26-ounce package frozen cheese ravioli
* 1 10-ounce jar pesto sauce
* 1/2 cup drained and chopped sun-dried tomatoes
* Grated Parmesan cheese
Cook ravioli as package label directs. Drain, reserving 1/2 cup cooking liquid. Return ravioli to the pot along with pesto sauce, sun-dried tomatoes and the reserved cooking liquid; toss gently, being careful not to tear ravioli. Serve ravioli topped with grated Parmesan cheese, and have a simple salad on the side.