Tuesday, October 26, 2010
Petso Raviolis with Asparagus and Tomato
Ricotta and spinach raviolis (frozen from Costco)
1 jar of pesto
½ cup of asparagus, cut into 1 in pieces
2 Roma tomatoes
1-2 cloves of garlic, minced
Sea salt and freshly cracked black pepper
1-2 Tbsp of sun dried tomatoes, chopped
1-2 Tbsp feta cheese
Freshly grated parmesan cheese
Boil raviolis following directions.
In a small sauce pan, heat EVOO over med-high heat. Sauté asparagus, tomatoes and garlic for about 4 minutes until veggies are tender. Add salt and pepper to taste.
Drain raviolis. Mix with pesto. Stir in sun dried tomatoes and feta cheese.
Serve raviolis by topping with asparagus, tomatoes and parmesan cheese.