Ok, I admit it. I didn't really make the ravioli...
I bought the pasta from New York Butcher Shoppe and you should too!
The last time we ate it, I used a red sauce and that was not my favorite. So, I googled shrimp and grits ravioli and found most restaurants serve it with this pesto cream sauce. And now I know why - it is fantastic!
I stole this recipe for the cream but used canned pesto. Maybe next time, I will make this entire dish!
I sauteed two cloves of garlic in one tbs of butter. I (well, my helper Brad) then whisked in one tbs of AP flour followed by 1 c of fat-free milk and 1 c of parm-regg cheese. Let the sauce simmer slightly and then turn it down. Stir constantly to avoid burning while it thickens. Add desired amount of pesto. I think I used about 4 tbs of the Classico but you can customize this to your tastes. Once you have drained the ravioli, add it to the sauce, coat well and serve.