| Pesto Ravioli with Tomatoes Serves 4 18 oz package of frozen or refrigerated sausage and cheese ravioli 10 oz of spinach, cleaned 1 ½ cups of grape or similar small tomatoes 2/3 cup of homemade or store bought pesto 3 Tablespoons olive oil 2 Tablespoon Parmesan cheese, shredded 1/8 teaspoon black pepper In a large pan, cook ravioli to package directions. Drain pasta and set aside. Set heat to medium. Add tomatoes, and cook and stir tomatoes until the start to wrinkle up. Add spinach and continue to cook until the spinach has wilted. Stir in pesto and turn off heat. Add pasta back to pan and stir everything well and until the pasta has warmed back up. Add black pepper and Parmesan cheese. Serve right away. |
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