I brought this to a Thanksgiving function as a creation and it was a hit... everyone wanted more and all if any left overs..
Portion size15 servings
pkg (255 g each)
Olivieri's Brie Cheese and Roasted Garlic Ravioli
(Kraft crumbled feta with sundried tomatoes and cracked pepper)
Boil water; once boiled add 4 pkgs of pasta; cook about 5 min till pasta floats to top; drain. While waiting for water to boil and pasta to cook, wash tomatoes; cut in half; scoop out centers; put in a bowl when done. Get a nice casserole dish; add drained pasta hot; then add pesto sauce; mix throughly, then add whole bag of cheese. Mix throughly, then top with grape tomatoes; cover and bring to party or serve.