Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto Recipe

Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto Recipe

  • 1 (9 ounce) package BUITONI® refrigerated Four Cheese Ravioli or Roasted Chicken & Garlic Ravioli, prepared according to package directions
  • 1 (7 ounce) container BUITONI® refrigerated Pesto with Sun Dried Tomatoes or Pesto with Basil
  • 1 (4 ounce) can artichoke hearts, drained and halved
  • 1/2 cup ripe olives, drained and halved
  • 1 tablespoon chopped fresh basil
  1. COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.
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