Ravioli with Creamy Pesto Sauce

Just add a salad to this easy classic for a quick Christmas Eve dinner.


6 servings

Recipe from

Oxmoor House


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


Combine first 3 ingredients in a medium saucepan. Cook over low heat until thoroughly heated, stirring frequently (do not boil).

Cook pasta according to package directions in salted water; drain. Toss pasta with whipping cream mixture and sprinkle with pine nuts. Serve immediately.