Ravioli with Creamy Pesto Sauce

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

Yield:

6 servings

Recipe from


Ingredients

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

Preparation

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.

Note:

Christmas with Southern Living 1995

January 1995
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