Sunday, May 8, 2011
I have never thought crispy ravioli would be good. Usually ravioli is boiled and soft, but this pan crisped ravioli is different and yummy.
1/2 bag of frozen ravioli
1/2 C. olive oil
Heat in frying pan until golden brown and crispy. Meanwhile prepare sauce in pot.
3-4 TBS pesto (depending on how many ravioli you are making)
2/3 C. balsamic vinegar (I like a little less of this)
Bring to a light boil and take off heat immediately. Dry off ravioli and pour pesto mixture onto warm ravioli. Enjoy!
Ben and Michelle
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