(by Shirley McNevich)
1lb. fresh OR frozen ravioli (it's ok if it's a little more than a pound)
1 cup heavy cream
1/4 cup pesto sauce
shredded mozzarella cheese
fresh grated Parmesan cheese
Cook/drain ravioli according to bag directions. In a bowl add heavy cream and pesto sauce--stir until well mixed. Add the drained ravioli--stir carefully until coated. Spread the ravioli mixture into the bottom of a greased 9 x 13 glass baking dish. Sprinkle shredded mozzarella cheese all over the top. Sprinkle fresh grated Parmesan cheese all over the top. Bake at 400 degrees for 20-25 minutes or until browned and bubbly.
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