Friday, May 09, 2008
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4-Cheese Pesto Ravioli with Artichoke Hearts

Contributed By: stacyw
unknown

Ingredients

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

Preparation

COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Garnish with chopped sundried tomatoes, if desired.

Serve warm or chilled.

Nutrient Information

Calories382
Total Fat12 g
Saturated Fat5.7 g
Carbohydrates52 g
Protein17 g
Calcium130 mg
Fiber4 g

Recipe Comments

Comment 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.
Comment by: solfrench
This recipe was fast, easy, and delicious. I left out the olives but think pine nuts would make a good addition.
Comment 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.

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Recipe Details

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