Ravioli with Pesto and Veggies

Ravioli with Pesto and Veggies
FabFood
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Recipe for Ravioli with Pesto and Veggies. If you have pesto made, this recipe goes together in a flash and only dirties on pot!

Ingredients

  • 1 package (1 pound 4 ounces) fresh cheese ravioli
  • 3 cups fresh broccoli florets
  • 1 1/2 cups baby carrots
  • 1/2 cup basic pesto sauce (click here for recipe)
  • grated Parmesan cheese and toasted pine nuts for garnish, optional

Directions

  1. Bring a stock pot of salted water to a boil.  Add broccoli and carrots and cook for 3-4 minutes.  Add ravioli and cook for another 3-4 minutes, until ravioli is cooked and veggies are crisp-tender.  Drain.  Put it all back in the pot and toss gently with the pesto sauce.  Serve.  Garnish grated Parmesan cheese and toasted pine nuts, if desired.