RAVIOLI PESTO RECIPES

Name: Ravioli With Creamy Pesto Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1 cup whipping cream; 1 (2 7/8 ounce) jar pesto sauce; 1 (3 ounce) jar capers, drained; 2 (9 ounce) packages refrigerated cheese ravioli, uncooked; 2 tablespoons pine nuts, toasted

RAVIOLI WITH CREAMY PESTO SAUCE RECIPE - FOOD.COM

Ravioli With Creamy Pesto Sauce Recipe - Food.com image

Make and share this Ravioli With Creamy Pesto Sauce recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup whipping cream
1 (2 7/8 ounce) jar pesto sauce
1 (3 ounce) jar capers, drained
2 (9 ounce) packages refrigerated cheese ravioli, uncooked
2 tablespoons pine nuts, toasted

Steps:

Combine whipping cream and pesto sauce in a saucepan; add capers.
Cook mixture over low heat until thoroughly heated, stirring frequently.
Cook pasta according to package directions, and drain.
Toss pasta with sauce, and sprinkle with toasted pine nuts.
Serve immediately.

Nutrition Facts : Calories 238.6, FatContent 25.1, SaturatedFatContent 14, CholesterolContent 81.5, SodiumContent 657.8, CarbohydrateContent 3.3, FiberContent 0.8, SugarContent 0.3, ProteinContent 2.3

PESTO RAVIOLI WITH CHICKEN RECIPE - BETTYCROCKER.COM

Pesto Ravioli with Chicken Recipe - BettyCrocker.com image

Help yourself to a savory, stove-top dish that's ready in a flash.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons olive or vegetable oil
1 pound chicken breast tenders (not breaded)
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 package (9 oz) refrigerated cheese-filled ravioli
3 small zucchini, cut into 1/4-inch slices
1 large red bell pepper, thinly sliced
1/4 cup basil pesto
Freshly grated Parmesan cheese, if desired

Steps:

In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.

Nutrition Facts : Calories 440 , CarbohydrateContent 34 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 3 g, ProteinContent 36 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 660 mg, SugarContent 6 g, TransFatContent 0 g

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