Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto recipe

Four cheese ravioli, called Ravioli a QuatroFormaggio in Italian makes a glorious hot dish or salad whencombined with pesto and sun dried tomatoes, artichoke heartsand bits of fresh basil.

1 (9-ounce) package BUITONI® FourCheese 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

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

Makes 4 servings.

Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.

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