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  • Boil 4 quarts of water in a medium pot. Add frozen Four Cheese Ravioli to boiling water and reduce heat to a gentle boil. Cook for 5-6 minutes per package directions.
  • While ravioli is cooking, heat a medium/large sauce pan on low/medium heat and add one 24 OZ jar of Pirro's Pesto Pomodoro sauce. Let sauce simmer, stirring occasionally.
  • Remove ravioli from heat, drain, and set aside. In a large bowl, add cherry tomato halves, fresh mozzarella pearls, diced avocado and ravioli together and mix gently. Top with simmered Pesto Pomodoro sauce, mix again gently, and serve immediately.

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