Gluten-Free Cheese Ravioli with Spinach Pesto
Ingredients
- 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
Directions
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.
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