Quattro Formaggi Ravioli with sauteed vegetables, basil pesto and toasted pine nuts
10
Easy
Quattro Formaggi Ravioli with sauteed vegetables, basil pesto and toasted pine nuts
10
Easy
Quattro Formaggi Ravioli with sauteed vegetables, basil pesto and toasted pine nuts
INGREDIENTS
7pieces Quattro Formaggi Ravioli
0.25cup yellow squash, sliced
0.3cup Giovanni Rana basil pesto
4cherry tomatoes, halved
1 tbsp mozzarella pearls
1tsp pine nuts
METHOD
Toast the pine nuts in a 375° F oven for about 5-10 minutes or until golden. In a pan, sauté the yellow squash until tender. Boil the ravioli for 4 minutes then add to the pan with the vegetables, add the pesto and toss. Plate the ravioli and top with the sautéed squash. Garnish with the cherry tomatoes, mozzarella pearls and toasted pine nuts. Buon Appetito!
Toast the pine nuts in a 375° F oven for about 5-10 minutes or until golden. In a pan, sauté the yellow squash until tender. Boil the ravioli for 4 minutes then add to the pan with the vegetables, add the pesto and toss. Plate the ravioli and top with the sautéed squash. Garnish with the cherry tomatoes, mozzarella pearls and toasted pine nuts. Buon Appetito!