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)
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!