Ravioli with Creamy Pesto Sauce Spinach, Peas and Shallots

Step 1

Measure and prep all the ingredients so the sauce can be made quickly. This will assure your sauce will be done when the ravioli is done.

Step 2

Boil water and add ravioli. Cook ravioli until tender.

Step 3

Meanwhile, heat the olive oil in a deep skillet. Add the shallots, season with salt and pepper, and saute until the shallots are fragrant and wilted. Add the pesto sauce and stir to combine. Add the peas and stir to combine. Add 1 full ladle of pasta water and stir to combine.

Step 4

Add the heavy cream, and the lemon zest. Then add the spinach. Cook until wilted. Drain the ravioli. Add them to the sauce and toss gently to coat. Transfer to a serving platter and top with freshly grated parmesan cheese.