Ingredients:
1 package cheese ravioli
1/2 cup pine nuts
Pesto
1 cup cream
Pesto:
1 cup basil leaves
1/2 cup pine nuts
1/3 cup grated parmesan cheese
1 garlic clove
salt and pepper to taste
1/2 cup olive oil
Method:
Pesto: Combine all ingredients except the olive oil in a food processor or blender until coarsely chopped. With the food processor on its lowest setting drizzle in the olive oil. Finished!
Cook ravioli according to package instructions. Reserve about a cup of pasta water. While the ravioli is cooking, add pine nuts to a dry pan. Toast until just barely golden. Add cream and pesto to the pot and bring to a simmer. Toss ravioli with the prepared pesto and a little pasta water. Top with a little extra parmesan cheese.