Gluten Free BLT Alfredo Ravioli
Serving Size: 6
1 Bag Celentano Gluten Free Cheese Ravioli
1 1/4 Tablespoon of olive oil
1 10oz. container of cherry tomatoes, halved
1 1/4 cup of chopped spinach
2/3 cups of crumbled cooked bacon
1 15 ounce jars of Alfredo sauce
2/3 cups of shredded Monterey jack cheese
- Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain them and keep warm.
- Heat the olive oil in a large skillet. Add the halved tomatoes and sauté for 2 minutes. Add the spinach and bacon and cook for another minute until the spinach wilts.
- Toss the cooked ravioli with the veggies. Stir in the Alfredo sauce and heat for 1-2 minutes.
- Top with cheese and let melt. Serve immediately.