Ingredients

The following ingredients have 4 Servings
  • 12 ounces Cheese Ravioli
  • 1 lb asparagus
  • 1- 8 ounce bottle prepared Pesto
  • 2 fresh roma tomatoes
  • 1 large zucchini
  • 1 cup Parmesan

Instruction

  • Chop zucchini and tomatoes
  • Snap the end of the asparagus off, and rough chop
  • Cook ravioli according to package directions
  • With 2 minutes left in ravioli cook time, add in the asparagus and zucchini to the pot with the ravioli
  • Finish boiling for 2 minutes, then strain ravioli and vegetables
  • In a large bowl toss ravioli and vegetables with pesto, parmesan, and tomatoes
  • Serve immediately, or cover and chill