Recipe courtesy Food Network Magazine
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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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Photo: Spinach-Pesto Ravioli Recipe
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By drthom29_4760676
lakeview, NY
on March 16, 2013
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Great idea especially for a quick last minute get together. Very tasty, looks nice on a platter and could not be easier.
By shellayla_12018024
longmont, 44
on June 23, 2011
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Really>???!!! You are calling this a recipe? Lame lame lame
By beachgirl195_13...
long beach, 72
on April 21, 2011
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Awesome. I have been to Italy 6 times and traveled the country. I have sampled the cuisine from many of the regions and I must say that this recipe stays true to the Italian palate. I was raised in an Italian home and we are very discerning. This recipe is bellisima. Thanks Sunny!
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