Time: 20 min.
Complexity: easily
Servings: 4

Spinach ravioli make a wonderful appetizer for house parties. Boil them, then fry them until crispy, thread them onto skewers like lollipops, dip them in pesto sauce, and serve them on a large platter. The perfect appetizer for when guests are over!

Ingredients:

• 16 spinach ravioli
• 2 tbsp pesto
• 0.5 cup vinaigrette dressing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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ravioli, pesto sauce

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Preparation:

Step 1
• Cook 16 spinach ravioli according to package directions. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden brown on both sides, 1-2 minutes. Drain on paper towels.
Step 2
• Mix 2 tablespoons of pesto with 0.5 tablespoons of store-bought vinaigrette. Thread the ravioli onto skewers and dip them in the sauce.

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