| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 |
Instructions
- Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.
Reviews
what kind of viniagrette?
Great idea especially for a quick last minute get together. Very tasty, looks nice on a platter and could not be easier.
Awesome. I have been to Italy 6 times and traveled the country. I have sampled the cuisine from many of the regions and I must say that this recipe stays true to the Italian palate. I was raised in an Italian home and we are very discerning. This recipe is bellisima. Thanks Sunny!