package Buitoni Spinach & Artichoke Ravioli
chopped or torn apart
+ ½ cup balsamic vinegar
dash of salt
dash of black pepper
grated parmesan cheese
1. Cook ravioli according to package directions. Strain, set aside.
2. In a medium bowl add tomatoes, basil, olive oil, 3 TBS balsamic, salt, pepper, and parmesan cheese; stir to combine and set aside.
3. In a small sauce pot add remaining balsamic vinegar (½ cup) and sugar; stir to combine and bring to boil. Reduce heat and simmer for about 10 minutes or until the mixture reduces and thickens.
4. To serve: add ¼ cup Buitoni Marinara to bottom of plate, add 4-6 raviolis and top with about ¼ cup of bruschetta mixture. Drizzle balsamic glaze over the top. Serve immediately.
recipe from DomesticSuperhero.com