| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Four cheese ravioli, called Ravioli a Quatro Formaggio in Italian makes a glorious hot dish or salad when combined with pesto and sun dried tomatoes, artichoke hearts and bits of fresh basil.

Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

1 (9-ounce) package BUITONI® Four Cheese Ravioli, prepared according to package directions
1 (7-ounce) container BUITONI® Pesto with Sun-Dried Tomatoes
1 (4-ounce) can artichoke hearts, drained and halved
1/2 cup pitted and halved ripe olives
1 tablespoon chopped fresh basil

1. Combine pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.