Ravioli and Creamy Pesto Sauce
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- 5 Min
- COOK TIME
- 15 Min
- READY IN
- 20 Min
Who needs tomato sauce with their pasta when you've got a pesto alternative that tastes just as good?! This ravioli recipes is one of our favorites because it turns what would otherwise be an average recipe on its head with a fresh pesto twist. Plus, with the addition of nuts, you get an unbelievable texture combination: soft and crunchy!
What You'll Need:
- 1 cup whipping cream
- 1 (3 ounce jar) capers, drained
- 1 (2.82 ounce) jar pesto sauce
- 2 (9 ounce) packages refrigerated cheese-filled ravioli, uncooked
- 2 tablespoons pine nuts, toasted (see note)
What To Do:
- Combine first 3 ingredients in a medium saucepan. Cook over low heat until thoroughly heated, stirring often (do not boil).
- Meanwhile, cook pasta according to package directions; drain. Toss pasta with cream mixture, and sprinkle with pine nuts. Serve immediately.
Toasting brings out the full flavor of nuts. Just place a small amount in a dry skillet over medium heat for a few minutes, stirring often. Watch them! The smaller the pieces, the quicker they cook.
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