Ravioli with Creamy Pesto Sauce

Ingredients

• 3 ounce capers drained
• 18 ounce cheese-filled ravioli refrigerated uncooked
• 2.8 ounce pesto sauce 
• 2 tablespoons pinenuts toasted
• 1 cup whipping cream 

Equipment

• sauce pan

Directions

1. Combine first 3 ingredients in a medium saucepan. Cook over low heat until thoroughly heated, stirring frequently (do not boil).
2. Cook pasta according to package directions in salted water; drain. Toss pasta with whipping cream mixture and sprinkle with pine nuts.
3. Serve immediately.