Ravioli with Spinach Pesto

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.

Recipe from Family Circle
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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 salt
  • 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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