Pesto Ravioli


1 lb of meat and cheese stuffed ravioli.
2 tablespoons of butter.
2 cloves garlic, finely sliced.
2 teaspoons of basil, chopped.
1 tablespoon of pine nuts.
Salt and black pepper, to taste.
1 tablespoon of parsley, chopped.


Cook the ravioli as directed on its packaging.

Rinse the ravioli under cold running water; drain and set aside.

In a suitably sizedcskillet, melt the butter and cook the garlic until soft but not browned.

Add the chopped basil and pine nuts; season with salt and black pepper.

Add the cooked ravioli.

Sprinkle with the chopped parsley.

Heat for 3-4 minutes.

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