Ingredients Jump to Instructions ↓

  1. 1 pound(s) refrigerated cheese ravioli

  2. 2 medium tomatoes , cut into 1/4-inch dice

  3. 1 cup(s) (loosely packed) fresh basil leaves , chopped

  4. 1 package(s) (10-ounce) frozen peas

  5. 1/4 cup(s) refrigerated basil pesto

Instructions Jump to Ingredients ↑

  1. In large saucepot, prepare ravioli in boiling water as label directs.

  2. Meanwhile, in small bowl, combine tomatoes, basil, 1/8 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper; set aside.

  3. Place frozen peas in colander, and drain ravioli over peas. In large serving bowl, toss ravioli and peas with pesto; top with tomato mixture.


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