A Super Easy and Delicious Week Night meal
A few weeks ago I dreamed up a rather creative way to use up some ravioli and was so excited by how it turned out I couldn’t wait to share with all of you! With just a few fun ingredients I turned them in to Pesto Ravioli Kabobs. And even though my kids didn’t really love them (EW what is this GREEN stuff?!) My hubby and I enjoyed a new way to eat Ravioli and Pesto!
I used this kind of Ravioli which came refrigerated in my Walmart Grocery pick up order (hallelujah). When you cook your ravioli you want to pull it off slightly early, so that it doesn’t get too done during the kabob roasting process.
Once boiled drain and pour in to a mixing bowl. Gently toss with 2 large tablespoons of pesto. Add in your choice of veggies, we used zucchini, onions, and then olives. I then tossed in some salami slices. (Trust me!)
Assemble the kabobs by spearing the ravioli, veggies, and salami in what ever order you desire. Then place the prepared spears on a baking sheet with some olive oil.
Cover the entire baking sheet with tin foil and bake in oven for 10 minutes on 350 degrees. After 10 minutes rotate the kabobs and bake for another 10 minutes. Check the veggies. You may need to bake less or longer depending on your veggie slices.
Serve with a side of asparagus and garlic bread! And enjoy!
Here at Coastal Bend Mom’s we are all about quick and easy meals. So check out this post from Jenn for some more quick dinner inspiration.