Frozen Pesto Cream Sauce

4 ravioli flats and 4 sauces. Perfect for mixing and matching.

No need to thaw to cook! In a large pot, bring two quarts of water to a rolling boil. Break the frozen ravioli and add to the boiling water. The ravioli will settle to the bottom; stir gently to avoid sticking. When they begin to float they are done! 

With a slotted spoon or strainer, transfer the ravioli to a previously warmed Canevari's sauce. To serve, top with your favorite grated cheese. Enjoy!