Ravioli Toss Recipe

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What I love most about this dish is that it requires limited amount of cooking but you can take all the credit. Try adding bell pepper.

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What You Need

2 Packages of four-cheese ravioli

2 Cups of Green Beans ( I use frozen)

1/2 Cup of Thin Sliced Sun-Dried Tomatoes

3 Tablespoons Olive Oil

1 Garlic Clove Minced

2 Tablespoons Red Wine Vinegar

4 Plum Tomatoes chopped

1/2 Teaspoon of Salt

1/2 Teaspoon of Pepper

1/2 Teaspoon of Onion Powder

1/4 Cup of Parmesan Cheese

What To Do

Prepare pasta like it says on the package. Add the green beans to the pasta ( as it is cooking) during the last 5 minutes of cooking.ย  Drain

In a large bowl combine sun-dried tomatoes, olive oil, vinegar, garlic, plum tomatoes,ย  salt, pepper, and garlic.

Now combine pasta and tomato mixture together.

Garnish with cheese and some pepper

Enjoy ๐Ÿ™‚

Serve Warm

Ravioli Toss

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What I love most about this dish is that it requires limited amount of cooking but you can take all the credit. Try adding bell pepper.

Ingredients

  • 2 Packages of four-cheese ravioli
  • 2 Cups of Green Beans ( I use frozen)
  • ½ Cup of Thin Sliced Sun-Dried Tomatoes
  • 3 Tablespoons Olive Oil
  • 1 Garlic Clove Minced
  • 2 Tablespoons Red Wine Vinegar
  • 4 Plum Tomatoes chopped
  • ½ Teaspoon of Salt
  • ½ Teaspoon of Pepper
  • ½ Teaspoon of Onion Powder
  • ¼ Cup of Parmesan Cheese

Instructions

  1. Prepare pasta like it says on the package. Add the green beans to the pasta ( as it is cooking) during the last 5 minutes of cooking. Drain
  2. In a large bowl combine sun-dried tomatoes, olive oil, vinegar, garlic, plum tomatoes, salt, pepper, and garlic.
  3. Now combine pasta and tomato mixture together.
  4. Garnish with cheese and some pepper
  5. Enjoy ๐Ÿ™‚

Recipe is adapted from Cooking Light Magazine – March 2010