Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Seafood Ravioli with Pesto Cream Sauce




Source of Recipe


CD Kitchen


List of Ingredients




1 ( 9 oz ) pkg refrigerated spinach or cheese ravioli
1/3 cup prepared basil pesto
1/3 cup EACH sour cream and heavy whipping cream
1/8 tsp lemon zest
1 ( 7.1 oz) or 2 ( 3 oz ) pouches 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)


Recipe



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, stirring constantly. Add tomatoes and
gently flake in fish; heat. Salt and pepper to taste. Fold ravioli into
creamy seafood sauce. Evenly divide onto two plates. Top with pine nuts and
Parmesan cheese. Garnish with basil leaves.

Makes two servings