Recipe courtesy of Food Network Kitchen
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Spinach-Pesto Ravioli
Total:
20 min
Active:
20 min
Yield:
4
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4
Level:
Easy

Directions

Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.

Photograph by Stephanie Foley

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