Cheese Ravioli in Pesto Cream and Tomato Sauce

This recipe is my own creation--I wanted to replicate a dish that I would get at Biaggi's restaurant when I used to go there a long time ago.  I searched for a pesto cream sauce recipe, but most were either too complicated for my time limit on this evening or listed ingredients I didn't have on hand.  Thus, decided to make my own.  A great decision--it turned out exactly how I wanted! This recipe is actually just one large serving; my family doesn't care for pesto, so it's another one of those cravings I have to satisfy solo.  I'm certain this recipe could easily be doubled or more, depending on need :)

Link to my YouTube short of the preparation of recipe: https://youtube.com/shorts/PZNaZzaa5Mo

Ingredients:

1 T. butter
1 tsp. bottled minced garlic
1/3 c. heavy cream
1 1/2 T. jarred/prepared pesto (personal preference note: do NOT use Prego brand. Rao's is best if you can get it!)
2 T. shredded Parmesan cheese, plus more for garnish (if desired)

frozen or fresh cheese ravioli (amount/number depends on how large the ravioli are)
~1/3 c. jarred/prepared tomato pasta sauce (I used Classico Four Cheese)

Directions:

1. Melt butter over medium heat.  Add garlic and cook for about 1 minute.

2. Stir in heavy cream and pesto, cook for 1-2 minutes, stirring constantly, until mixture is homogenous.

3. Stir in Parmesan cheese until melted.  Remove from heat.

4. Meanwhile, cook ravioli according to package directions.

5. Drain pasta, return to pan, and add pasta sauce.

6. Pour pesto sauce onto plate and spread out.

7. Pour ravioli over top of pesto sauce and spread out.

8. Garnish with Parmesan cheese and enjoy!