CREAMY PESTO RAVIOLI
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.
Provided by karen
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 255.9, Fat 13.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 75, Carbohydrate 26.2, Fiber 5.5, Sugar 6.4, Protein 13.6
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