Cheese Ravioli with Pesto and Red Peppers
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 523kcal
Ingredients
- 2 24 oz. bags cheese ravioli frozen
- 1 red pepper cut into strips
- 1 onion coarsely chopped
- 1 Tbs. olive oil
- ½-¾ cup pesto sauce
Instructions
- Cook the ravioli according to the directions.
- Cook the onions and peppers in olive oil in a skillet over medium heat.
- When the pasta is done, drain it and put it back into the cooking pan.
- Add the peppers, onion, and pesto.
- Stir to coat the ravioli with pesto sauce.
Notes
Note: If you have grilled chicken in the freezer, you can add it to this dish. Or skip it and go meatless.
Nutrition
Serving: 6to 8 | Calories: 523kcal | Carbohydrates: 55g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 952mg | Potassium: 69mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 13mg