Spinach Ravioli(With Pesto Cream Sauce)
- 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)
- 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.
basil pesto, sour cream, fresh lemon zest, pouches, tomatoes, nuts, fresh basil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85385 (may not work)