Gluten-Free Cheese Ravioli with Spinach Pesto

Gluten-Free Cheese Ravioli with Spinach Pesto

Servings: 4 Preparation: 10 Mins


  • 1 package (13 oz.) 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
  • ⅛ 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 instructions.
Drain and return to the pot. Add  the spinach pesto; gently toss to combine. Serve with additionally Parmesan cheese for garnishing. Refrigerate unused spinach pesto for up to 1 week.

Reviews and Ratings

This recipe not yet rated.

Add Review