Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto
Makes:
4
Prep Time:
10
minutes
Total Time:
20
minutes
based on 6 reviews
14

Dietary Considerations:

Vegetarian
Four cheese ravioli, called Ravioli a Quatro Formaggio in Italian makes a glorious hot dish or salad when combined with pesto and sun dried tomatoes, artichoke hearts and bits of fresh basil.

In this recipe:

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Ingredients:

  • 1 package (9 ounces) BUITONI Refrigerated Four Cheese Ravioli, prepared according to package directions
  • 1 container (7 ounces) BUITONI Refrigerated Pesto with Sun Dried Tomatoes
  • 1 can (4 ounces) artichoke hearts, drained and halved
  • 1/2 cup ripe olives, drained and halved
  • 1 tablespoon chopped fresh basil

Directions:

COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.


Reviews:

Review This Recipe

Terrific!!!

 Star(s)

Kansas from Ramstein AB Germany

Being in the military I am always looking for easy, but oh-so-good dishes to make. This is one of them! I served it chilled on a bed of romaine lettuce with chilled king prawns on the side. My finacee loved it, so did my friends.

Read More Reviews

Review This Recipe
  •  Star(s)

    Great Recipe

    Jill from Little Rock, AR

    This pasta dish is great!!!! We made this dish for a supper part we were hosting, while everyone was snacking on the appetizers and visiting with us in the kitchen. It was a snap to make!! Next time I make it, I am going to add some fresh parmesan.

  •  Star(s)

    Good, simple recipe.

    Leslie Soden from

    I used fresh sauteed mushrooms instead of olives and it tasted great.

  •  Star(s)

    Terrific!!!

    Kansas from Ramstein AB Germany

    Being in the military I am always looking for easy, but oh-so-good dishes to make. This is one of them! I served it chilled on a bed of romaine lettuce with chilled king prawns on the side. My finacee loved it, so did my friends.

  •  Star(s)

    Excellent meal

    Caroline Stadterman from Westmoreland City

    This recipe was so quick easy and delicious!! Even my picky boyfriend ate it.

  •  Star(s)

    four chesse ravioli

    Anna Bowser from Arkansas

    This was excellent my family just loved it and my kids are the most pickest eaters.

  •  Star(s)

    Wonderful

    Lynn Alexander from Conyers

    This was a big hit at our Christmas family gathering. Very easy and very tasty.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 390
  • Calories from Fat: 190
  • Total Fat: 22g (33% of DV)
  • Saturated Fat: 6g (31% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 810mg (34% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 5g
  • Protein: 12g
  • Vitamin A: 8% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

Ingredients

  • 1 package (9 ounces) BUITONI Refrigerated Four Cheese Ravioli, prepared according to package directions
  • 1 container (7 ounces) BUITONI Refrigerated Pesto with Sun Dried Tomatoes
  • 1 can (4 ounces) artichoke hearts, drained and halved
  • 1/2 cup ripe olives, drained and halved
  • 1 tablespoon chopped fresh basil

 

Directions

COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.

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