Crab & Lobster Ravioli with Sun-dried Tomato Pesto

Ingredients

• 1 Pack (9 oz.) Nuovo Crab & Lobster Ravioli 
• 2 Tbsp Unsalted butter 
• 1 Shallot, chopped 
• 1 Cup Heavy cream 
• 6 Tbsp Nuovo Sun-dried Tomato Pesto
• Salt and pepper to taste
• 1 Small bunch fresh chives, sliced thin

Directions

1. Place butter and shallots in a small saucepan and cook over medium-low heat until shallots are golden.
2. Add cream and bring to a simmer; cook for five more minutes.
3. Add Nuovo Sun-dried Tomato Pesto, stir well, and season with salt and pepper.
4. Cook ravioli separately in salted boiling water according to package directions.
5. Drain and place on a serving platter.
6. Spoon sauce on top and sprinkle with chives. 

Product Used