Chicken Rosemary Ravioli with Cherry Tomatoes and Pesto Sauce

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Ever have one of those last minute get-togethers where your man calls and says he’s got a surprise for you and would love to come over. You invite him to dinner and then realize you only have so much time to freshen up, find something great to wear, and whip up one of his favorite dishes – he loves Italian. You open the refrigerator and think what can I make in minutes. Hmmm, we have pesto, ravioli, pine nuts, cherry tomatoes, and left over grilled asparagus. I also have everything I need for a side salad. And thank goodness I saved that fab bottle of Barolo.

So here it goes – a quick dish that leaves plenty of time to get ready. Oh, did I mention the living is a bit of a mess! Better get going……

The Happy Ending: He was surprised and delighted with the Barolo wine and ravioli dinner. And I was thrilled with his plans to go to the British Virgin Islands! Don’t you love surprised xoxo

Chicken Rosemary Ravioli with Cherry Tomatoes and Pesto Sauce

Ingredients

  • 1 bag of Rana Chicken Rosemary Ravioli
  • 1 tablespoon coconut oil
  • 2 cloves of garlic, crushed
  • 10 cherry tomatoes, halved
  • 3 tablespoons pesto
  • 1 tablespoon Olive Oil
  • (option) 10 grilled asparagus spears, cut in thirds
  • 1/4 cup pine nuts, toasted
  • Red Pepper Flakes

Directions

  1. Cook ravioli as per directions
  2. In a small skillet, heat up coconut oil over medium heat, and when hot add garlic
  3. When garlic softens add tomatoes, and stir ingredients to coat tomatoes
  4. Add pesto, olive oil and blend ingredients together, simmer for a few minutes until hot.
  5. Add cooked asparagus onto of the tomatoes, remove from the heat and place lid to cover
  6. In a separate small skillet – dry with noting added, turn heat up to medium high to get skillet hot and add pine nuts, turning heat to low. Toast pine nuts to release their flavor – about 2 minutes.

Plating the Dish

  1. Place drained ravioli on a plate
  2. Add pesto/tomato sauce
  3. Add a dash of olive oil over the entire dish
  4. add pine nuts and red pepper flakes to taste
  5. Serve with wine
  6. End the meal with a refreshing salad