Ravioli & Creamy Pesto

INGREDIENTS:

1 9oz. pkg of fresh ravioli

1 small jar of pesto (I use the 3.5oz jar by Alessi)

1 cup heavy cream

1/4 cup grated Parmesan

Fresh Parmigiano Reggiano (optional)

Peas (optional)

INSTRUCTIONS:

Preheat oven to 400F.

Boil the pasta to al dente or just before al dente. It’s going in the oven so remember, that’s added cook time!

In a small bowl, whisk the cream and pesto. Add the pasta and gently mix.

Pour the pasta into a small baking dish. Top with grated parm.

Bake 20-25 minutes or until the top is brown and the pesto sauce is bubbly.

Serve as is or add some fresh Parmigiano-Reggiano and peas on top!