Creamy Pesto Ravioli

Recipe at a Glance

• Difficulty: Easy to Medium
• Feeds: 4 hungry people
• Time: 20 minutes (including prep time)
  

Ingredients

Ravioli

• 1 package of 4 cheese ravioli or portabello ravioli (you pick the brand)
• 1 small white onion (chopped)
  
• 1 tbsp pine nuts
• 2 tsp capers
• garlic to taste
• 1 tsp olive oil
  

Sauce

• 8oz can diced tomatoes with basil & oregano (Hunts makes a good one)
  
• 2 tbsp butter
• 1 tbsp extra virgin olive oil
• 3 tbsp flour (any kind will do)
• 1.5 cups Milk
• 1 packet pesto seasoning (we use Simply Organic Pesto Seasoning, but any pre-made pesto will work)

Optional Sides

• Garlic Bread / Texas Toast
• Caesar Salad
  
• Red Table Wine
  

Method

1. Put water onto boil and cook ravioli per instructions on package (add salt to water to speed things up)
   
2. It takes about 10 minutes to make the sauce, so time it depending on your ravioli cook time.
   
3. Combine and warm the butter, olive oil and flour in another sauce pan
4. 1 minute after butter melts, add milk
5. Warm mixture for a couple of minutes, then add pesto seasoning and tomatoes
   
6. If you prefer your sauce to be thicker, cook longer. If you prefer a lighter sauce, add more milk
7. Turn to lowest heat possible, and leave to simmer
8. In another pan, saute the chopped onion, pine nuts, capers, and garlic with a little olive oil
9. Layer ravioli on plate, then add sauce, then add saute mix
10. Pair with red table wine, garlic bread/texas toast and a caesar salad

Leftovers?

• When reheating in microwave, add a little water to the container to keep the pasta from drying out.
• Add additional vegetables to the mix, serve cold, and enjoy a pasta salad.