Description
A recipe for Seafood Ravioli With Pesto Cream Sauce

Ingredients

• 1 (9-ounce) package refrigerated spinach or cheese ravioli
  
• 1/3 cup prepared basil pesto
  
• 1/3 cup each: sour cream and heavy whipping cream
  
• 1/8 teaspoon fresh lemon zest
  
• 2 Roma tomatoes, cut into 1/2-inch pieces (about 1/2 cup)
  
• 2 (6-ounce) cans Chicken of the Sea Chunk Light Tuna*, drained
  
• 1 1/2 tablespoons 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 until heated through; stir constantly. Add tomatoes and gently flake in tuna; heat. Salt and pepper to taste. Gently fold ravioli into creamy seafood sauce. Evenly divide onto 2 plates. Top with pine nuts and Parmesan cheese. Garnish with basil leaves.

Nutrition
no information available

Serves
Makes 2 servings.

Variations
*Substitute 1 (7.1-ounce) pouch Chicken of the Sea Albacore, Salmon or Tuna for two cans chunk light tuna.