- 1 cup whipping cream
- 1 (2 7/8 ounce) jar pesto sauce
- 1 (3 ounce) jar capers, drained
- 2 (9 ounce) packagesrefrigerated cheese ravioli, uncooked
- 2 tablespoons pine nuts, toasted
Directions See How It's Made
- Combine whipping cream and pesto sauce in a saucepan; add capers.
- Cook mixture over low heat until thoroughly heated, stirring frequently.
- Cook pasta according to package directions, and drain.
- Toss pasta with sauce, and sprinkle with toasted pine nuts.
- Serve immediately.