Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto Recipe

Ingredients <br>- 1 (9 ounce) package BUITONI® refrigerated Four Cheese Ravioli or Roasted Chicken & Garlic Ravioli, prepared according to package directions <br>- 1 (7 ounce) container BUITONI® refrigerated Pesto with Sun Dried Tomatoes or Pesto with Basil <br>- 1 (4 ounce) can artichoke hearts, drained and halved <br>- 1/2 cup ripe olives, drained and halved <br>- 1 tablespoon chopped fresh basil <br><p></p>Directions <br>step 1: COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled. <br>

Ingredients
- 1 (9 ounce) package BUITONI® refrigerated Four Cheese Ravioli or Roasted Chicken & Garlic Ravioli, prepared according to package directions
- 1 (7 ounce) container BUITONI® refrigerated Pesto with Sun Dried Tomatoes or Pesto with Basil
- 1 (4 ounce) can artichoke hearts, drained and halved
- 1/2 cup ripe olives, drained and halved
- 1 tablespoon chopped fresh basil

Directions
step 1: COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.

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