Quick and Creamy Pesto with
Spinach and Cheese Ravioli
MONTEREY GOURMET FOODS
1 1/4 cups Kirkland Signature by 1 ounce kalamata olives,
Cibo Naturals Basil Pesto pitted and sliced
1 1/4 cups plain yogurt 3 ounces cherry tomatoes, halved
Salt and pepper 2 tablespoons toasted pine nuts
1 38-ounce package Monterey Fresh grated Parmesan cheese
Pasta Company Spinach and
1. For the sauce, mix pesto and yogurt in a bowl. Season to taste with salt
and pepper. Let stand at room temperature for 1 hour.
2. Cook ravioli according to package directions, drain and divide among 4 plates.
3. Spoon room-temperature sauce over hot ravioli and top with olives, tomatoes,
pine nuts and Parmesan. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way