Cheese Ravioli with Lemon Artichoke Pesto

Now don't let the title fool ya this is super easy to make and it is sooooo delightful! You have to try it. Your taste buds with thank you!

14 oz artichoke hearts, canned
3 cloves garlic, minced (i use the ones that are already minced)                                                                      3/4 c basil, fresh
1/3 c water, cold
1/2 c parmesan cheese
2 1/2 Tbsp lemon juice, fresh
1/3 c olive oil, extra virgin
1 md lemon zest, grated
1/4 tsp salt
1/4 tsp pepper, freshly ground
2 pkg cheese ravioli (9 oz)

Place all ingredients except ravioli in food processor and process until pureed. (may be made 1 day ahead. Refrigerate. Bring to room temperature before proceeding).

Cook ravioli according to package directions. Drain but do not rinse. Return to pan and toss with sauce.

Toss over low heat about 30-60 seconds or until heated through.

Serve with additional Basil and freshly grated Parmesan cheese.