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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.




  • 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 Facts

561 calories; 26 g total fat; 6 g saturated fat; 65 mg cholesterol; 621 mg sodium. 59 g carbohydrates; 4 g fiber; 20 g protein;


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