Toasty Ravioli with Spinach & Artichoke Pesto

HEAT oven to 400° F. Spread breadcrumbs out on cookie sheet and bake for 3 minutes or until browning.

BOIL ravioli for 5-6 minutes.

WHILE pasta is boiling, prepare the sauce mixture in a large skillet.

HEAT cream (or half & half), pesto and 2 tablespoons of reserved pasta water until boiling.

SEASON with salt and pepper and remove from heat.

ADD drained ravioli to skillet and toss. Plate pasta, top with parmesan and breadcrumbs. Enjoy!

Equal parts creamy and crunchy, this 20-minute crowd-pleaser combines cheesy ravioli and toasted breadcrumbs in a savory spinach and artichoke sauce.