Bring a large pot of slightly salted water to a boil.
Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside.
Heat heavy cream and water in a small, heavy saucepan over medium heat until hot but not boiling. Add butter, pesto sauce, garlic powder and salt stir to combine. Reduce heat and continue to cook about 5 more minutes over low heat. Stir in 1/2 cup parmesan cheese until melted.
Combine the cooked ravioli with the sauce, baby spinach, and sundried tomatoes.
Toss to combine in a large sauté pan. Serve family style on a large platter.
Ingredients
1 lb. Roma® Jumbo Round Gourmet Cheese Ravioli made with Bacio® Cheese
