Serves: 2
Total Calories: 320

9 ounces vegetable ravioli noodles, pasta meals, preferably pumpkin or squash
1 cup Roasted Caramelized Onions
2 tablespoons Basil Pesto, homemade or jarred
2 tablespoons extra-virgin olive oil
1 tablespoon aged balsamic vinegar, preferably at least 15 years
1/4 cup chopped Italian (flat-leaf) parsley
salt and ground black pepper to taste

Bring a large pot of lightly salted water to a boil. Add the ravioli, stirring a few times to ensure that it does not stick to itself. Boil for the time recommended on the package or until the ravioli is tender, about 8 minutes.

Meanwhile, combine the remaining ingredients in a serving bowl. If they are not room temperature or warmer, warm in a microwave. Drain the ravioli and toss with the onion mixture before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 320
Calories from Fat: 186

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