Creamy Pesto Ravioli
Creamy Pesto Ravioli is an easy recipe for your Meatless Monday dinner tonight. Alfredo sauce, pesto and white wine combine to form a flavorful creamy sauce that coats mini cheese ravioli and fresh tomatoes. Fresh basil adds the finishing touch to this family favorite dinner recipe.
Servings: 4
Calories: 245kcal
Ingredients
- 1 Tbs. olive oil
- 1/2 cup chopped onion
- 1 pint (2 cups) orange and/or yellow grape tomatoes ,halved lengthwise
- 1/4 cup white wine
- 1 cup Alfredo sauce ,from 1 jar (15 oz.)
- 1/4 cup Basil Pesto or storebought pesto
- 1 (13 oz.) pkg. frozen mini cheese ravioli ,cooked and drained
- 2 Tbs. thinly sliced fresh basil
Instructions
- Heat oil in large non-stick skillet over medium-high heat.
- Cook onion until just beginning to soften, 2-3 minutes. Add tomatoes; cook 3-4 minutes until mixture is just tender. Reserve 1/2 cup tomato mixture.
- Add white wine to remaining tomato mixture in skillet; boil 1 minute. Stir in Alfredo sauce and pesto until blended.
- Add cooked ravioli, tossing until evenly coated. Simmer until heated through, about 2 minutes.
- Transfer to serving dish. Top with reserved tomato mixture and sliced basil.
Notes
Makes 4 servings/4 cups.
Nutrition
Calories: 245kcal | Carbohydrates: 10g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 571mg | Potassium: 320mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1351IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg