Crispy Fried Spinach Cheese Ravioli with Pesto Sauce
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¼ cup canola oil
¼ cup (½ stick) butter or margarine
¼ cup grated Parmesan cheese
(optional)
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1 36-ounce package fresh Monterey
;⁄; teaspoon salt (optional)
Pinch of ground black pepper
or red pepper ;akes (optional)
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Pasta Spinach & Cheese Ravioli
1 22-ounce jar Kirkland Signature
by Cibo Naturals Pesto Sauce
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When the ;rst side is browned, turn the ravioli over. When they are golden
brown, remove from the pan and place on a dry paper towel to absorb excess oil.
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Repeat the above process until you’ve cooked enough ravioli to meet your
needs. Place the ravioli on a platter and drizzle with pesto sauce or serve the
sauce in a bowl for dipping.
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For extra ;avor, combine grated Parmesan, salt and pepper. Lightly toss the
ravioli in the mixture before serving. Makes 10 servings. Add a portion of the oil and butter to a large (12-inch) skillet and heat over
medium heat. When the butter begins to foam, add about ¼ of the ravioli.
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Sauté on one side for 2 minutes, or until they are golden brown and begin
to develop bubbles on the surface. The heat should not be above a medium
range, so as to brown the ravioli but not burn it.
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Entrées 173
