Ravioli Balsamico

Ravioli Balsamico

Ingredients

Makes: 4 servings

Start to Finish: 10 minutes

  • 14 ounces refrigerated ravioli, four cheese, about 11/2 (9-ounce) packages, Buitoni®

  • 11/4 cups light balsamic vinaigrette, Newman’s Own®

  • 1/4 cup julienne cut sun-dried tomatoes, chopped, California®

  • 1/2 cup chopped walnuts, Diamond®

  • 2 tablespoons butter, cold

 

Directions

 

In a large pot of boiling salted water, cook ravioli according to package directions. Meanwhile, in a large skillet, over medium-high heat, bring vinaigrette to a boil. Add sun-dried tomatoes and walnuts. Reduce heat and simmer for 2 to 3 minutes. Whisk in butter until sauce is smooth and shiny.

Drain pasta. Add to balsamic sauce and heat through.

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