Mini Pesto Ravioli

With all of this (local) traveling that we’ve been doing lately, I’m left with little energy to fix elaborate meals.

The ‘one pot wonder’ meals have been my go-to recently because of that. Remember thisThis is another one of them. And, please tell me I’m not the only person that sometimes gets in a ‘rut’ in the kitchen?!? I need to shake myself out of it. Help!

But, for being in a rut, this meal is PRETTY darn good. Just saying.

Oh, Trader Joe’s and World Market…what would I ever do without you?!? Have more money in my pocket…that’s what.

Anyway. You can find these mini ravioli at either of those two incredible stores.

Mini Pesto Ravioli

Ingredients

  • 16 ounce package of mini ravioli (I got mine from World Market and it had squash filling)
  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 1 sweet onion, diced
  • 1 (8 ounce) package sliced baby portabella mushrooms
  • pepper, to taste
  • 1 (10 ounce) package grape tomatoes, halved
  • 3 tablespoons pesto (store bought or homemade)

How-To

  1. Bring a large pot of water to a boil and cook the ravioli as instructed (mine took 15 minutes).
  2. Meanwhile, in a sauce pan, sauté the bell pepper, onion, and mushrooms in the olive oil and pepper until tender.
  3. Take off the heat and add in the pesto, tomatoes, and cooked ravioli.
  4. Serve and enjoy!

Servings: about 6

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