Quattro Formaggi Ravioli with sauteed vegetables, basil pesto and toasted pine nuts
INGREDIENTS
- 7 pieces Quattro Formaggi Ravioli
- 0.25 cup yellow squash, sliced
- 0.3 cup Giovanni Rana basil pesto
- 4 cherry tomatoes, halved
- 1 tbsp mozzarella pearls
- 1 tsp 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!
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INGREDIENTS
SERVINGS
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- 7 pieces Quattro Formaggi Ravioli
- 0.25 cup yellow squash, sliced
- 0.3 cup Giovanni Rana basil pesto
- 4 cherry tomatoes, halved
- 1 tbsp mozzarella pearls
- 1 tsp 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!