Ravioli with Spinach Pesto

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.
Makes 4
Prep 5 m
Cook 7 m



  1. 1 of 3 Bring a large pot of lightly salted water to a boil.
  2. 2 of 3 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. 3 of 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 for Ravioli with Spinach Pesto
Servings Per Recipe: 4
Per Serving: 621 mg sodium, 4 g fiber, 20 g pro., 561 kcal cal., 6 g sat. fat, 65 mg chol., 26 g Fat, total, 59 g carb.