How easy is ravioli?

Here's a simple weeknight from Rosseto, maker of frozen raviolis. It comes together quickly and the goat cheese gives it a sophisticated slant. Serve with a green salad.

Pesto Ravioli With Goat Cheese, Basil and Walnuts

1 (18-ounce) bag frozen pesto or other flavored ravioli
2 tablespoons (1/4 stick) unsalted butter
1 (4-ounce) log goat cheese, crumbled
2 tablespoons julienned fresh basil leaves
2 tablespoons chopped walnuts or pine nuts, toasted (see note)

Prepare ravioli according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.

Meanwhile, in a large skillet over low heat, melt the butter. When the butter is just melted, add the goat cheese and stir to combine. Add 1/3 cup reserved cooking liquid, stirring until creamy and thick. Add the cooked ravioli to the skillet and stir to coat ravioli with sauce, adding more water if necessary.

Season with salt and pepper and add basil. Stir to combine. Transfer to serving bowl and sprinkle with walnuts.

Note: If you don't eat nuts, sprinkle with chopped tomatoes.

Serves 4.

Comments

[brianna]

Hello this is brianna have go through this article and find it really interesting.

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Brianna

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