VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Measuring cup & spoons, small bowls for assembling ingredients, 2 medium sauce pans, strainer for pasta, spoons for stirring.
INGREDIENTS:
 | 1 Pkg (9 oz) refrigerated spinach or cheese ravioli |
| 1/3 cup PESTO |
| 1/3 cup sour cream |
| 1/3 cup heavy whipping cream |
| 1/8 tsp fresh lemon zest |
| 1 can (6 oz) tuna, drained & flaked |
| 2 Roma tomatoes, diced to 1-inch pieces |
| 1 1/2 Tbsp toasted pine nuts |
| Shaved or grated fresh Parmesan cheese |
| Fresh basil leaves, garnish |
DIRECTIONS: Cook ravioli according to package directions, drain. Meanwhile in a saucepan, whisk together pesto, sour cream, whipping cream & zest. Heat slowly on low heat until heated through, stir constantly. Add tomatoes & gently flake in tuna, heat. Salt & pepper to taste. Fold ravioli into creamy tuna sauce. Evenly divide onto 2 plates. Top with pine nuts & parmesan cheese. Garnish with fresh basil leaves.
SERVINGS: 2 TIME: 20 minutes
TUNA RAVIOLI