Beef Ravioli with Pesto
Servings: 4 | Preparation: 10 Mins
- 1 package (22oz.) Celentano Large Round Beef Ravioli
- 2 cups heavy cream
- ⅓ cup basil pesto sauce
- Fresh basil (optional)
Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain and set aside. In a sauté pan over medium heat, add heavy cream. Bring to a simmer for 2-3 minutes. Lower heat and add pesto to heavy cream, mix well. Add cooked ravioli to the pan and toss to coat.Serve with basil to garnish.