Add Buitoni Pesto with Basil Sauce and heavy whipping cream to a small saucepan and simmer over medium heat. Reduce heat and thicken.

While sauce reduces, cook Buitoni Spinach & Artichoke Ravioli according to package directions.

Add olive oil to a medium skillet and saute tomatoes until soft; then add artichoke hearts and spinach and saute until spinach is wilted.

Once sauce has reduced, add tomatoes, artichoke hearts and spinach to sauce and stir.

Layer ravioli into a small casserole dish and top with sauce, grated parmesan cheese and crushed flax seed crackers.

Place casserole dish under broiler for 3 - 5 minutes or until crackers are a light golden brown.