Ravioli with Artichoke Pesto


  • 250 g (1/2 lb) fresh ravioli
  • 250 g (1/2 lb) ricotta
  • 2-3 tbsp artichoke pesto
  • 2-3 tbsp milk or cream
  1. Boil ravioli.
  2. In a meanwhile, warm all other ingredients in law heat in a milk pan. Do not boile.
  3. Mix ravioli and sauce. Sprinkke chopped parsley on the top.
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