Ravioli and Creamy Pesto Sauce
- SERVES
- 6
- PREP
- 5 Min
- COOK TIME
- 15 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 tablespoon 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.
Notes
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.