Ingredients
-
1 (16 ounce) package frozen ravioli (any flavor, I used chicken & cheese ravioli)
-
1 (14 ounce) can Italian stewed tomatoes
-
1/4 cup sun-dried tomato, chopped
-
1/2 cup cream
-
1/4 cup pesto sauce (store bought or homemade)
-
1 tablespoon coarse ground Dijon mustard
-
1/2 cup feta, crumbled
-
1/4 cup chopped fresh parsley
-
sea salt, to taste
-
1/2 cup toasted pine nuts
-
fresh ground pepper, to taste
-
1 teaspoon red chili pepper flakes (or to taste)
-
1/4 cup gouda cheese, shredded
Instructions
- Cook ravioli according to package directions; drain.
- In medium sauce pan, add next four ingredients.
- Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
- Add next four ingredients ; cook until heated through and cheese is melted.
- Fold in ravioli; heat through.
- Stir in pinenuts and season with salt and pepper, to taste.
- Serve hot with a crisp, green salad and garlic bread.