Baked Cheese Ravioli with Peas and Pesto

Pre-heat oven to 375°

Bring large pot of salted water to a boil, cook 1 small bag Cheese Ravioli to al dente (package directions).

Heat small sauté pan to medium heat, when warm add 1T olive oil, ½ small chopped onion, half bag of frozen peas, salt and pepper to taste and sauté for 5-8 minutes

In a large bowl mix ¼ C Pesto, 1 C Chicken Stock, ¼ C Parmesan Cheese.

Mix in 1 Cheese Ravioli and sautéed vegetables to pesto sauce

Transfer into small baking dish(sprayed with non-stick spray or lightly oiled), top lightly with breadcrumbs and a bit more Parmesan Cheese

Bake in oven until bubbling and golden brown (25-30 minutes).

Serve portion and reserve remaining for leftovers

Printer Friendly PDF: Baked Cheese Ravioli with Peas and Pesto