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. Drain
In a large bowl combine sun-dried tomatoes, olive oil, vinegar, garlic, plum tomatoes, salt, pepper, and garlic.
Now combine pasta and tomato mixture together.
Garnish with cheese and some pepper
Enjoy 🙂
Serve Warm
Ravioli Toss
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
- 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
- In a large bowl combine sun-dried tomatoes, olive oil, vinegar, garlic, plum tomatoes, salt, pepper, and garlic.
- Now combine pasta and tomato mixture together.
- Garnish with cheese and some pepper
- Enjoy 🙂
Recipe is adapted from Cooking Light Magazine – March 2010
