Three cheese ravioli with homemade pesto, and a salad with fresh mozzarella and garden tomatoes. I went to make this recipe from Cooking Light, but I did something easier. I had frozen ravioli, and Aya had made a batch of pesto and had a few servings in the freezer. I just boiled the ravioli, defrosted the pesto, mixed, and added some chopped tomatoes. This was the fastest dinner ever.
This is what I intended to make. Their version of pesto is much lighter and has less oil than Aya’s. But hers is so good and was already made.
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