1 6 ounce bag baby spinach
1/2 cup pine nuts
1/2 cup grated Parmesan
1/2 cup olive oil
3/4 teaspoon salt
1/8 teaspoon black pepper
2 13 ounce packages frozen cheese ravioli
Bring a large pot of lightly salted water to a boil.
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.
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