1 Pkg  Drakes Smoked Chicken Ravioli

Begin heating a large pot of water for the ravioli.  Lightly coat the bottom of a sauté pan with olive oil.  Heat pan to medium/high.  Cut onion in half and slice off the root and top ends of the onion.  Lay onion flat and thinly slice lengthwise.  Add the separated onions to pan and stir to coat evenly. Reduce to medium and stir occasionally to prevent burning.  Cook for 10 minutes and sprinkle with salt.  Cook approx. 20 minutes more and stir occasionally to prevent burning.  Add a bit of water if the sauce dries out too much.  The onions should be clear and slightly brown.  Now, stir in the butter and let it melt, then the garlic. Add the bacon bits, thawed frozen peas and the half & half. Cook for 10 minutes for sauce to thicken.  While the sauce is finishing, cook the ravioli according to instructions on package.  Drain and place ravioli back in the pot.  Toss lightly with olive oil.  Place ravioli on plate and cover with sauce.

1 Pkg Drakes Cheese Ravioli

Whisk vinegar, olive oil, basil, parsley, onion, sale and pepper until blended.  Add tomatoes and marinate at room temperature for at least an hour.  Cook ravioli per package instructions, drain and lightly coat with olive oil. Cover with freshly made sauce. Enjoy!!

• 1 LB Drakes Cheese Tortellini
• ¼ Cup of Pesto
• Olive oil
• Red wine vinegar
• 1 LB Baby Spinach
• Salt and Fresh Cracked Pepper

Cook tortellini according to package directions.  Drain and lightly toss in olive oil.
Place pesto in a medium sized bowl and add 3 TBS of olive oil. Mix well. Add the cooked tortellini. Set aside.

Lightly coat the bottom of a 2 Qt sauté pan with olive oil. Wash the spinach and place in pan.  Gently toss the spinach with tongs to very slightly “wilt” the greens. Season with salt and cracked pepper.

Place the spinach in the center of the plate. Top with the pesto tortellini. Garnish with pine nuts, grape tomatoes and/or thinly sliced red onion.