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Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

"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."
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20 m servings 380 cals
Original recipe yields 4 servings

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

Nutrition Facts

Per Serving: 380 calories; 19.8 g fat; 29.8 g carbohydrates; 13 g protein; 55 mg cholesterol; 733 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This recipe was very easy and quick to make. I used the Buioni vodka sauce instead, and it turned out great! The artichokes add a really dynamic flavor and texture.

I loved this combination of ingredients. Didn't have Buitoni (sorry Buitoni!) but used regular cheese/spinach raviolis and prepared one of those pesto mix packets. The artichoke, black olives a...

Too salty and "canned" tasting. I added some diced tomatoes and served with Parmesan cheese. Maybe it would be better with fettuccine instead of a stuffed pasta?