Heat a skillet over medium heat for 1 minute.  Add the Basil Olive Oil and swirl to coat.  Add the Pesto, heavy cream, and wine and bring just to boiling.  Slip Ravioli into the pan, turn heat to low, cover, and simmer 4 minutes.  Turn ravioli over and cook another 4 minutes.  Serve over wilted spinach, if desired, and accompany with a refreshing Jicama Salad and a slightly chilled glass of your favorite wine.

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Jicama Salad

Serves 4
1	Medium jicama
2	Medium carrots
1/2	Fennel bulb (often, incorrectly, called anise)
1/4	Cup Private Selection Raspberry Walnut Vinaigrette
1	Tablespoon honey, or to taste
	Salt & Pepper, to taste

• Peel jicama with a vegetable peeler and cut into matchstick pieces about 1 inch long.  Peel and cut carrots the same way.  Cut long stalks from the fennel bulb and remove any small branches and the frond.  Then, starting from the thickest end, cut very thin slices across, like cutting a celery stalk.  You should have about the same amount of cut fennel as jicama and carrots.  If not, peel one layer from the bulb and cut it into matchstick-size pieces.  Reserve rest of bulb for another use.  Put all the cut vegetables in a serving bowl and toss to mix. 
• In a small dish, whisk the honey into the vinaigrette, and toss with the vegetables.  Taste and adjust seasonings as needed.

CHEF’S NOTE:  JICAMA   (HEEK-ah-ma) is a sweet, crunchy tropical tuber that’s similar to a radish in texture and a water chestnut in taste.  It’s popular in Mexican and Southwestern dishes and usually served cold.  It has a thin brown skin covering a crisp white flesh.  You’ll find jicama in the produce section.  Choose one that is firm and heavy.  Store uncut in the refrigerator for up to 3 weeks.  Once cut, wrap in plastic and chill for about a week.

CHEF’S NOTE:  FENNELis mild, slightly sweet, and crunchy with a licorice-like flavor most often associated with Italian and Mediterranean cooking.  It has a white or pale green bulb with closely overlapping layers and long celery -like stalks.  The stalks are topped with feathery green leaves (fronds).  The bulb, stalks, leaves and seeds are all edible.Keep refrigerated for up to 2 weeks.