Fancy doesn't have to mean fussy. This pretty plate took under 30 minutes to make start to finish. Keep a bag of frozen ravioli in the freezer. Nothing wrong with dressed up store bought pasta!
1/2 cup thinly sliced red onion
1 tbsp finely chopped marinated hot pepper rings
1/2 cup light olive oil
2 tbsps pesto
Fresh parsley chopped to serve
1 1/2 lbs (700 g) fresh ravioli (I used cheese and spinach here)
Start cooking the ravioli as directed.
Heat 1 or 2 tablespoons of the olive oil in a saucepan. Add red onion and sauté until softened then add the hot peppers. Stir together then add the rest of the ingredients and heat through.
Once the ravioli is ready, drain then add to the saucepan. Stir to coat.
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