Pesto Ravioli

   

INGREDIENTS

 20 oz Cheese Ravioli

½ cup Basil Pesto

½ cup Heavy whipping cream

½ cup Sun-dried tomatoes in oil, Excess oil drained and chopped

Salt, to taste

¼ tsp Black pepper pdr

2 tbsp Vegetarian Parmesan cheese, freshly grated, for garnishing

 

Preparations

Begin by cooking the ravioli as per package instructions until al dente.

In a separate saucepan, combine the basil pesto, heavy whipping cream, sun-dried tomatoes, salt, and pepper.

Warm the sauce over medium heat, stirring occasionally, until heated through. Avoid boiling, just bring it to a gentle simmer.

Add the cooked ravioli to the saucepan and gently toss to coat them evenly with the sauce.

Serve hot, garnished with freshly grated Parmesan cheese.

 

NOTES-

 Ensure the ravioli is cooked just until al dente, as overcooking can make them too soft, and they may break apart in the sauce.

Drain excess oil from sun-dried tomatoes to prevent the dish from becoming too greasy.

 

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