Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto Recipe -
Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto Recipe
  • READY IN 20 mins

Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

Recipe by  

"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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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


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

Nov 18, 2008

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.

Aug 13, 2009

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 and sun dried tomatoes go so well together. Mixed in some fresh parm and grated some over the top. SO good!


3 Ratings

Nov 18, 2008

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?


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  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 733 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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