Cheese Ravioli with Pesto

(from desert.rose32’s recipe box)

Categories: pasta

Ingredients

  • 1 (9-ounce) package fresh 3-cheese ravioli
  • 1 1/3 cups fresh baby spinach
  • 2/3 cup fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves
  • 2 tablespoons fat-free, lower-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 plum tomato, diced
  • 1/2 cup (2 ounces) shaved fresh Parmesan cheese
  • 1/3 cup pine nuts, toasted
  • Fresh basil leaves (optional)

Directions

  1. Cook ravioli according to package directions; omit salt and fat. Drain.

  2. Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.

  3. Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 3/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.

  4. Wine Match: This rich dish needs a crisp white to refresh the palate. Costamolino Vermentino di Sardegna 2010 ($10) is zesty and refreshing with tropical fruit and an herbal edge to match the basil.

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