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Olive Garden Pesto Ravioli

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Serves/Makes: 4
Ready in: < 30 minutes

1 pound chicken ravioli, fresh or frozen

2 tablespoons butter

2 cloves garlic, finely sliced

2 teaspoons chopped basil

1 tablespoon pine nuts

salt and pepper

1 tablespoon parsley, chopped

Cook ravioli in boiling salted water. Rinse under cold running water. Drain and set aside.

In a skillet, melt butter and cook garlic until soft but not browned. Add basil, pine nuts and season with salt and pepper.

Add ravioli. Sprinkle with parsley, and heat for a few minutes.

Recipe Source: cdkitchen.com

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