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!

No comments:

Post a Comment