This is by far the easiest dish I make, not to mention it is extremely delicious!  My fresh pesto is always made ahead of time so it truly takes less than 30 minutes to prepare.  You can also use a good store bought pesto.  Your guests will love this!  I have a friend who loves it for breakfast!  I have been known to sneak a ravioli in the AM myself. . .

Ravioli and Smoked Salmon with Pesto Cream Sauce – Too Easy, but Elegant!

1 lb. smoked salmon, torn and separated

1 package low-fat cheese ravioli

1 C pesto sauce

16 oz. light cream or half and half

2 T Chardonnay

1 C frozen peas

Few fresh basil leaves, shredded

Grated fresh Parmesan cheese

Cook ravioli according to package directions – Don’t overcook or they will fall apart.

Strain and keep warm in a bowl.

While ravioli is cooking, add the pesto to a medium skillet until bubbling.  Add the cream and bring to a boil.  Add a touch of Sherry or Chardonnay, of course!  Fold in salmon and add the peas.  Add ravioli and stir with a rubber spatula.  Simmer and stir often for 15- 20 minutes to thicken the sauce.  Sprinkle with fresh basil and offer some shredded Parmesan cheese at the table.

Jarred pesto sauce is fine, but if you make your own fresh basil pesto it is light and elegant!  No pine nuts.  Rinse pesto leaves in a bowl of water.  Dry in a salad spinner or on paper towels.  Add basil to a blender or food processor.  Add enough olive oil so it blends easily (about 1 1/2 cups.) Then add freshly ground pepper, pinch of Kosher salt, and 2 cloves chopped garlic.  Mix until well blended.  Stir in 1/2 C freshly ground Parmesan cheese if you are going to use it within a week.  It will keep in your refrigerator if  slightly covered with olive oil.  To freeze the pesto eliminate the cheese and add it when you thaw it out.