INGREDIENTS
1 pkg (20 oz) refrigerated four-cheese ravioli
1/4 cup olive oil
1 large clove garlic, sliced
1/4 tsp crushed red pepper flakes
2 Tbsp each snipped chives and minced parsley
1/4 tsp salt
PREPARATION
1. Bring a 5- to 6-qt pot of salted water to a boil. Add ravioli and cook as package directs; gently drain and return to pot.
2. Meanwhile, put oil, garlic and crushed red pepper flakes in a 1-qt saucepan. Heat over medium heat until garlic turns light golden; remove from heat.
3. Add garlic oil mixture to pot with ravioli. Add chives, parsley and salt; toss to coat ravioli.
1 pkg (20 oz) refrigerated four-cheese ravioli
1/4 cup olive oil
1 large clove garlic, sliced
1/4 tsp crushed red pepper flakes
2 Tbsp each snipped chives and minced parsley
1/4 tsp salt
PREPARATION
1. Bring a 5- to 6-qt pot of salted water to a boil. Add ravioli and cook as package directs; gently drain and return to pot.
2. Meanwhile, put oil, garlic and crushed red pepper flakes in a 1-qt saucepan. Heat over medium heat until garlic turns light golden; remove from heat.
3. Add garlic oil mixture to pot with ravioli. Add chives, parsley and salt; toss to coat ravioli.
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