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Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

SUBMITTED BY: Buitoni, courtesy of meals.com 

"Four cheese ravioli, called Ravioli a Quatro Formaggio in Italian, makes a glorious hot dish or salad when combined with pesto and sun dried tomatoes, artichoke hearts and bits of fresh basil."
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 3.5
Read Reviews (2)
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (9 ounce) package BUITONI® Refrigerated Four Cheese Ravioli, prepared according to package directions
  • 1 (7 ounce) container BUITONI(R Refrigerated Pesto with Sun Dried Tomatoes
  • 1 (4 ounce) can artichoke hearts, drained and halved
  • 1/2 cup ripe olives, drained and halved
  • 1 tablespoon chopped fresh basil

DIRECTIONS

  1. Combine pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
Reviewed on Nov. 18, 2008 by Laura 
Too salty and "canned" tasting. I added some diced tomatoes and served with Parmesan cheese.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed on Nov. 18, 2008 by ACOMB08 
This recipe was very easy and quick to make. I used the Buioni vodka sauce instead, and it... MORE


 
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Nutritional Information
Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

Servings Per Recipe: 4

Amount Per Serving

Calories: 380

  • Total Fat: 19.8g
  • Cholesterol: 55mg
  • Sodium: 733mg
  • Total Carbs: 29.8g
  •     Dietary Fiber: 5.3g
  • Protein: 13g

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