04 04
YIELD
5 servings
ACTIVE
10 minutes
TOTAL
20 minutes
1 PKG (20 OZ) REFRIGERATED FOUR-CHEESE RAVIOLI
¼ CUP OLIVE OIL
1 LARGE CLOVE GARLIC, SLICED
¼ TSP CRUSHED RED PEPPER
2 TBSP EACH SNIPPED CHIVES AND MINCED PARSLEY
¼ TSP SALT
Bring a 5- to 6-qt pot of salted water to a boil. Add ravioli and cook as package directs; gently drain and return to pot.
Meanwhile, put oil, garlic and crushed red pepper flakes in a 1-qt saucepan. Heat over medium heat until garlic turns light golden; remove from heat.
Add garlic oil mixture to pot with ravioli. Add chives, parsley and salt; toss to coat ravioli.
CALORIES 454 TOTAL FAT 22G SATURATED FAT 8G CHOLESTEROL 65MG SODIUM 828MG
TOTAL CARBOHYDRATES 49G DIETARY FIBER 3G PROTEIN 15G
