Cooking Cheese Ravioli with Wegmans

Bridge Street

Fairmount Wegmans Chef, Kristin Bouchard, cooks up cheese ravioli with amore marinara and tuscan bread with Butter Boy butter.


1 pkg (9 oz) Italian Classics Cheese & Black Pepper Ravioli, cooked per pkg directions

1 Tbsp Italian Classics Organic Extra Virgin Olive Oil

2 Tbsp Wegmans Salted Butter

Salt and pepper to taste

1tsp Italian Classics Grated Parmigiano Reggiano (Cheese Shop)

1 Tbsp Italian Classics Organic 4 Leaf Balsamic Vinegar of Modena


  1. Heat sauté pan on MED-HIGH; add oil, cooked ravioli, and butter. Gently toss to combine.
  2. Baste ravioli with butter as it melts; season with salt and pepper. Transfer to serving dish; garnish with grated cheese and balsamic vinegar.

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