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Wow! Very, very rich; but very good.I had an issue with my sauce- by the time it had thickened, it had also reduced to almost nothing, so I added a couple tablespoons of cream with the pesto and cheese in order to incorporate all the ingredients, then poured the sauce over the ravioli in the baking dish. I didn't need any extra salt. This time I used lobster ravioli, but the dish would be good with nearly any kind. Thanks for posting a great recipe!

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IngridH May 24, 2011
Cheesy Toasted Ravioli With Pesto