Gluten-Free Ravioli with Spinach Pesto

Gluten-Free Ravioli with Spinach Pesto

Servings: 4   |   Preparation: 10 Mins


  • 1 Bag of Celentano Gluten-Free Cheese Ravioli
  • 1 (6 ounce) Bag Baby Spinach
  • ½ cup Pine Nuts
  • ½ cup Grated Parmesan Cheese
  • ½ cup Olive Oil
  • ¾ Teaspoon Salt
  • 1/8 Teaspoon Black Pepper


In a food processor, combine spinach, pine nuts, Parmesan cheese, olive oil, salt, and black pepper. Pulse until well blended and smooth. Set aside. Bring a large pot of water to a boil and cook the ravioli according to the package directions; Drain and return to the pot. Add ¾ cup of the spinach pesto; gently toss to combine. Serve with additionally Parmesan cheese for garnishing. Refrigerate unused spinach pesto for up to 1 week.