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Olive Garden Pesto Ravioli
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- #5499
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound chicken ravioli, fresh or frozen
2 tablespoons butter
2 cloves garlic, finely sliced
2 teaspoons chopped basil
1 tablespoon pine nuts
salt and pepper
1 tablespoon parsley, chopped
directions
Cook ravioli in boiling salted water. Rinse under cold running water. Drain and set aside.
In a skillet, melt butter and cook garlic until soft but not browned. Add basil, pine nuts and season with salt and pepper.
Add ravioli. Sprinkle with parsley, and heat for a few minutes.
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nutrition data
324 calories, 18 grams fat, 23 grams carbohydrates, 16 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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