Ravioli with Creamy Roasted Garlic Pesto
Total Time: 25 Minutes
Serves: 4
Prep Time: 5 Minutes
Ingredients
-
8 ounces uncooked penne pasta (about 2 cups)
-
1 jar (14.5 ounces) Prego® Creamy Parmesan Pesto Sauce
Directions
-
Cook and drain the ravioli according to the package directions (reserve 1/2 cup cooking water).
-
While the ravioli is cooking, pour the sauce into a 4-quart saucepan and heat over medium heat until hot, stirring often. Add the cooked ravioli and toss to coat (for thinner sauce, add the reserved cooking water a little at a time until desired consistency). Serve topped with fresh basil, if desired.
Tips
-
For Creamy Ravioli with Sun-Dried Tomatoes and Peas, heat the sauce in a 12-inch skillet. Add the cooked ravioli, 1 cup thawed frozen peas and 1/2 cup drained jarred sliced sun-dried tomatoes. Cook and stir. Stir in 1/2 tablespoon grated lemon zest and sprinkle with 1/4 cup grated Parmesan cheese, if desired.
