1 (9 oz.) package refrigerated spinach or cheese ravioli
1/3 c. prepared basil pesto
1/3 c. Each sour cream and heavy whipping cream
1/8 tsp. Fresh lemon zest
1 (7.1-oz.) pouch or 2 (3-oz.) pouches of chicken of the sea premium albacore, salmon or light tuna
2 Roma tomatoes, cut into 1 inch pieces
1 1/2 tbsp. Toasted pine nuts shaved or grated fresh parmesan cheese
Fresh basil leaves (garnish)

Cook ravioli according to package directions; drain. Meanwhile, in saucepan whisk together pesto, sour cream, whipping cream and lemon zest. Heat slowly on low heat until heated through; stir constantly. Add tomatoes and gently flake in chicken of the sea albacore, salmon or light tuna; heat. Salt and pepper to taste. Fold ravioli into creamy seafood sauce. Evenly divide onto 2 plates. Top with pine nuts and parmesan cheese. Garnish with basil leaves.

Makes 2 servings.