Ravioli with Northwest Pesto Sauce
From jaeleepoms 14 years ago
- 20 minutes to make
- Serves 8
I picked up some rosemary chicken & mozzerella ravioli to make dinner for my sister's birthday -- that led me to create a special Northwest-inspired sauce to toss and serve the pasta. It was a huge hit! I served with some Potato Rosemary artisan bread and mixed greens salad. Read more Enjoy! See less
Ingredients
- two pillow packs of fresh chicken or cheese ravioli shopping list
- small jar pesto sauce shopping list
- one small sweet onion, sliced thin shopping list
- one small granny smith apple - sliced thin and diced shopping list
- 1/4 cup walnuts, chopped shopping list
- 5 oz pkg crumbled gorgonzola shopping list
- salt & pepper to taste shopping list
How to make it
- In stock pot, boil the ravioli to get it ready to be tossed with the pesto sauce in saute pan.
- In saute pan over medium heat, add some olive oil and the onions. Season with salt & pepper to taste. Cook until onions are turning translucent and slightly browning
- Add the granny smith apple and walnuts, cook a few more minutes and add the pesto sauce. Stir together.
- Drain the ravioli and add to the saute pan. Gently stir together until the pesto sauce evenly coats the ravioli.
- Dish the ravioli and sprinkle with some crumbled gorgonzola before serving.
People Who Like This Dish 3
- skinnychef Seattle, WA
- a1patti Salem, MA
- crazeecndn Edmonton, CA
- jaeleepoms Mason, OH
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" It was excellent "