Ravioli with Spinach Pesto
Recipe from Family Circle

Pine nuts and baby spinach make a superb sauce for cheese-filled ravioli in this quick and easy recipe. To save the most time, use a bag of pre-washed spinach.

Ravioli with Spinach Pesto

by 4  people

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  • 1  6  ounce bag 
    baby spinach
  • 1/2  cup 
    pine nuts
  • 1/2  cup 
    grated Parmesan
  • 1/2  cup 
    olive oil
  • 3/4  teaspoon 
  • 1/8  teaspoon 
    black pepper
  • 2  13  ounce packages 
    frozen cheese ravioli
Bring a large pot of lightly salted water to a boil.
In a food processor, combine spinach, pine nuts, Parmesan, olive oil, salt and pepper. Pulse until blended and smooth. Set aside in small glass dish or measuring cup. Makes 1-1/2 cups pesto.
Add ravioli to boiling water; cook as package directs. Drain and return to pot. Add 3/4 cup of the pesto; gently toss to combine. Refrigerate unused sauce up to 1 week.
Nutrition information
Per Serving: cal. (kcal) 561, Fat, total (g) 26, chol. (mg) 65, sat. fat (g) 6, carb. (g) 59, fiber (g) 4, pro. (g) 20, sodium (mg) 621, Percent Daily Values are based on a 2,000 calorie diet
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