Four Cheese Ravoli with Artichoke Hearts, Olives and Pesto

Yield: 4 servings

1	pkg.	(9 oz.) Four Cheese Ravioli

2/3	cup	(7 oz.) Pesto with Sun Dried Tomatoes

1/2	cup	(4 oz.) artichoke hearts, drained and halved

1/2	cup	drained, ripe olives, halved

1	tablespoon	chopped fresh basil

Combine ravioli, pesto, artichoke hearts, olives and basil in medium bowl.

Serve warm or chill and serve as a salad.

http://www.harpsfood.com/Recipes/Detail/410/