Spinach-Pesto Ravioli

By á-2478

Ingredients

• 16 spinach ravioli
• 1/2 cup olive oil
• 2 tablespoons pesto sauce
• 1/2 cup bottled vinaigrette
• Skewers

Preparation

Step 1

Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.