Ravioli with a twist

How about a ravioli and pesto gratin? This recipe calls for fresh or frozen ravioli - or you can make them yourself.
I found this recipe on Real Simple - check out their site!

Ingredients

• 16 to 18 ounces fresh or frozen cheese ravioli
• 1 cup heavy cream
• 1/4 cup pesto
• 1/4 cup grated Parmesan cheese

Directions

1. Heat oven to 400° F. Cook the ravioli according to the package directions.
2. Meanwhile, in a large bowl, whisk together cream and pesto. Mix in the ravioli.
3. Transfer the mixture to a shallow 2-quart baking dish and sprinkle with the Parmesan. Bake until golden brown and bubbling, 20 to 25 minutes.

The gratin can be refrigerated (unbaked) for up to 2 days. Add 5 minutes to the baking time