Celentano Four Cheese Ravioli and Pesto Cream Sauce with Sun Dried Tomatoes, Baby Spinach
Celentano Four Cheese Ravioli and Pesto Cream Sauce with Sun Dried Tomatoes, Baby Spinach

Ingredients

  • 1 lb. Celentano Four Cheese ravioli
  • 2 handfuls Baby Spinach
  • 1 White Onion, small diced
  • 1 Jar Sun Dried Tomatoes, chopped
  • ¾ cup heavy cream
  • ¼ cup water
  • 2 tablespoons butter
  • ¼ cup prepared pesto sauce
  • 1/8 teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ cup parmesan cheese, shredded
  • 1 Roasted Red Pepper, thinly sliced

Directions

Bring a large pot of slightly salted water to a boil. Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside.  

Heat heavy cream and water in a small, heavy saucepan over medium heat until hot but not boiling. Add butter, pesto sauce, garlic powder and salt stir to combine. Reduce heat and continue to cook about 5 more minutes over low heat. Stir in ½ cup parmesan cheese until melted.

Combine the cooked ravioli with the sauce, baby spinach, and sundried tomatoes. Toss to combine in a large sauté pan.

Serve family style on a large platter. 

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