PEPPERONI PIZZA RAVIOLI WITH PESTO CREAM SAUCE
INGREDIENTS
- 1 package Giovanni Rana Pepperoni Pizza Ravioli
- 100 g Basil pesto
- 100 g Alfredo sauce
- 40 g greated parmesan
- 4 basil leaves
START COOKING
In a large skillet heat Alfredo sauce on medium low heat until simmering.
Fold in Basil Pesto and stir until well dispersed.
Cook ravioli according to packaging instructions
Strain and gently toss ravioli in the pan with the sauce.
Serve with freshly grated parmesan and fresh basil leaves.
Fold in Basil Pesto and stir until well dispersed.
Cook ravioli according to packaging instructions
Strain and gently toss ravioli in the pan with the sauce.
Serve with freshly grated parmesan and fresh basil leaves.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Pepperoni Pizza Ravioli
- 100 g Basil pesto
- 100 g Alfredo sauce
- 40 g greated parmesan
- 4 basil leaves
START COOKING
In a large skillet heat Alfredo sauce on medium low heat until simmering.
Fold in Basil Pesto and stir until well dispersed.
Cook ravioli according to packaging instructions
Strain and gently toss ravioli in the pan with the sauce.
Serve with freshly grated parmesan and fresh basil leaves.
Fold in Basil Pesto and stir until well dispersed.
Cook ravioli according to packaging instructions
Strain and gently toss ravioli in the pan with the sauce.
Serve with freshly grated parmesan and fresh basil leaves.