Ravioli with Creamy Pesto Sauce

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

Yield: 6 servings
Recipe from Oxmoor House

More 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


  1. Combine first 3 ingredients in a medium saucepan. Cook over low heat until thoroughly heated, stirring frequently (do not boil).
  2. Cook pasta according to package directions in salted water; drain. Toss pasta with whipping cream mixture and sprinkle with pine nuts. Serve immediately.
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