1. Cook ravioli according to the package directions.
2. In a large bowl, whisk together heavy cream and pesto. Mix in the ravioli. Transfer to a shallow 2-quart baking dish and sprinkle with grated parmesan.
3. Bake at 375 degrees until golden and bubbling, 25 to 30 minutes.
I usually only boil the ravioli for about half the directed time, since they will be baked after.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 386 (58%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 20.3g||101 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 148.4mg||46 %|
|Sodium 930.8mg||32 %|
|Potassium 52.4mg||1 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 45.2g|
|Protein 20.8g||30 %|
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Calories per serving: 666
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