Contributed By: stacywunknown
1 (9 oz) package Refrigerated Four Cheese Ravioli
7 ounces Refrigerated Pesto
1 (4 oz) can Artichoke hearts
1/2 cup Ripe olives
1 tbsp Chopped fresh basil
Sundried tomatoes, if desired
COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Garnish with chopped sundried tomatoes, if desired.
Serve warm or chilled.
Commented by: jsa0000
This is a great recipe! Since my family does not appreciate artichoke hearts, I left them out, but added plenty of chopped celery and carrot. This is also a great left-over. Add a drizzle of italian dressing does wonders too. Everyone loved it.
Commented by: solfrench
This recipe was fast, easy, and delicious. I left out the olives but think pine nuts would make a good addition.
Commented by: lsroberts01
The fat in the cheeses is a given. You can cut the amount of olives in half, but remember that the fat in the olives is heart-healthy. Another suggestion, which takes this right out of the "quick and easy" category, is to make your own pesto, and use less oil by adding red wine vinegar diluted with water. I use this recipe without substitutions as an"antipasto" or as a topping for a yummy romaine and arugula salad. This keeps the serving size smaller, and the total fat content lower.
Total Preparation Time: Less than 15 minutes Ingredients: Rice, Pasta & Bread Actual Cooking Time: Less than 15 minutes Number of Servings: 4 Origin: Italian Special Features: Quick to Prepare (under 30 minutes) Simple (6 ingredients or less) Nutrition Content: Good Source of Calcium Meal Type: Entree