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Light Creamy Pesto Ravioli
Servings: 4 -6 servings
Ingredients
- 4 oz. light cream cheese Neufchatel
- ¼ cup 1% milk
- 1 tablespoon pesto
- dash of red pepper
- salt and pepper to taste
- 4 sun-dried tomatoes diced
- 6 asparagus spears cut in to 1 inch pieces and blanched
- 16 ounces fresh cheese ravioli
Instructions
- Put a large pot of salted water on to boil.
- Combine light cream cheese and milk in a small sauce pan and cook over medium heat, whisking until smooth and creamy. Remove from heat and add pesto, red pepper, and salt and pepper.
- Cook ravioli according to package directions. Combine ravioli, sun-dried tomatoes and asparagus in a large bowl and pour sauce over the top, stir gently to combine.