A delightful twist on the classic ravioli dish, featuring a creamy tomato basil sauce and a touch of crunch.
Cook the ravioli in a large pot of boiling water according to the package instructions. Drain and set aside.
To prevent the ravioli from sticking together, add a splash of olive oil to the boiling water.
In a medium saucepan, combine the crushed tomatoes, pesto, and Dijon mustard. Heat over medium heat until the mixture begins to bubble.
Stir the sauce occasionally to prevent it from sticking to the bottom of the pan.
Reduce the heat to low and let the sauce simmer until it thickens slightly, about 5 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the grated gouda and crumbled feta cheese until melted and smooth.
Adding the cheese gradually ensures a smooth and creamy sauce.
Add the cooked ravioli to the sauce and gently fold to coat evenly.
Be gentle to avoid breaking the ravioli.
Sprinkle with toasted pine nuts and garnish with fresh parsley. Season with salt and pepper to taste.
Toasting the pine nuts enhances their nutty flavor.
Serve the dish hot, accompanied by a green salad and garlic bread for a complete meal.
Serve immediately to enjoy the dish at its best.
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