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
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.