Cook Ravioli in a large pot of salted boiling water until al dente and drain. Meanwhile, heat Sacla Cherry Tomato and Basil Pasta Sauce in a separate saucepan until warmed through. Combine Sacla Classic Pesto together with 1 tablespoon oil. Spoon a layer of tomato sauce onto the serving plates, arrange the ravioli on top and drizzle with pesto.



Garnish with basil leaves and serve with parmesan.

Prep Time
5 mins
Cook Time
10 mins

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