Ingredients
Ravioli
- 1 package of 4 cheese ravioli or portabello ravioli (you pick the brand)
- 1 small white onion (chopped)
- 1 tbsp pine nuts
- 2 tsp capers
- garlic to taste
- 1 tsp olive oil
Sauce
- 8oz can diced tomatoes with basil & oregano (Hunts makes a good one)
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 3 tbsp flour (any kind will do)
- 1.5 cups Milk
- 1 packet pesto seasoning (we use Simply Organic Pesto Seasoning, but any pre-made pesto will work)
Optional Sides
- Garlic Bread / Texas Toast
- Caesar Salad
- Red Table Wine
Method
- Put water onto boil and cook ravioli per instructions on package (add salt to water to speed things up)
- It takes about 10 minutes to make the sauce, so time it depending on your ravioli cook time.
- Combine and warm the butter, olive oil and flour in another sauce pan
- 1 minute after butter melts, add milk
- Warm mixture for a couple of minutes, then add pesto seasoning and tomatoes
- If you prefer your sauce to be thicker, cook longer. If you prefer a lighter sauce, add more milk
- Turn to lowest heat possible, and leave to simmer
- In another pan, saute the chopped onion, pine nuts, capers, and garlic with a little olive oil
- Layer ravioli on plate, then add sauce, then add saute mix
- Pair with red table wine, garlic bread/texas toast and a caesar salad
Leftovers?
- When reheating in microwave, add a little water to the container to keep the pasta from drying out.
- Add additional vegetables to the mix, serve cold, and enjoy a pasta salad.
