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

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Ingredients
  • 1  bag (6 ounces)
    baby spinach
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  • 1/2  cup
    pine nuts
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  • 1/2  cup
    grated Parmesan
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  • 1/2  cup
    olive oil
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  • 3/4  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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  • 2  packages (13 ounces each)
    frozen cheese ravioli
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Directions
1.
Bring a large pot of lightly salted water to a boil.
2.
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.
3.
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
Calories 561, Total Fat 26 g, Saturated Fat 6 g, Cholesterol 65 mg, Sodium 621 mg, Carbohydrate 59 g, Fiber 4 g, Protein 20 g. Percent Daily Values are based on a 2,000 calorie diet
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