Friday, September 14, 2007

Ravioli with 3 Sauces

  • refrigerated spinach and cheese ravioli
  • 1 C marinara sauce
  • 1 C alfredo sauce
  • 1 C pesto sauce

1. Cook pasta as directed on package. Drain, cover to keep warm.
2. Meanwhile, heat marinara and alfredo sauces separately.
3. Serve pasta with three sauces (2 warm, 1 cold) on the side.

Robyn's notes: we had a busy week, he threw his back out, etc. So this is a simple way to make an attractive dish that looks more intricate than it is. Plus it uses up sauces that I had in the house already.

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