Recipe 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."
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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
ripe olives, drained and halved
chopped fresh basil
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 and sun dried tomatoes go so well together. Mixed in some fresh parm and grated some over the top. SO good!
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?
* Percent Daily Values are based on a 2,000 calorie diet.
Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 178
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