Spinach Ravioli(With Pesto Cream Sauce) - cooking recipe

Ingredients
    1 (9 oz.) package refrigerated spinach or cheese ravioli
    1/3 C. prepared basil pesto
    1/3 C. Each sour cream and heavy whipping cream
    1/8 tsp. Fresh lemon zest
    1 (7.1-oz.) pouch or 2 (3-oz.) pouches of chicken of the sea premium albacore, salmon or light tuna
    2 Roma tomatoes, cut into 1 inch pieces
    1 1/2 Tbsp. Toasted pine nuts shaved or grated fresh parmesan cheese
    Fresh basil leaves (garnish)
Preparation
    Cook ravioli according to package directions; drain. Meanwhile, in saucepan whisk together pesto, sour cream, whipping cream and lemon zest. Heat slowly on low heat until heated through; stir constantly. Add tomatoes and gently flake in chicken of the sea albacore, salmon or light tuna; heat. Salt and pepper to taste. Fold ravioli into creamy seafood sauce. Evenly divide onto 2 plates. Top with pine nuts and parmesan cheese. Garnish with basil leaves.

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