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.


Cheese Ravioli with Pesto

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