8 Large cheese stuffed ravioli
12 jumbo prawns
1 cup heavy cream
1 cup basil pesto
½ cup grated parmesan cheese
Spring mix
Balsamic glaze

 Boil ravioli until they float, about 3 to 5 min in rapid boiling water.
Grill prawns until pink about 5 to 8 min.
Heat heavy cream and reduce to ¾ add pesto and thicken with parmesan cheese.
Place raviolis on plate cover with pesto cream.