Mini Cheese Ravioli with Spinach, Basil Pesto

Mini Cheese Ravioli with Spinach, Basil Pesto

Servings: 4   |   Preparation: 15 Mins


Ingredients

  • 1 package (24 oz.) Celentano Mini Rounds Cheese Ravioli
  • 1 ⅓ cups fresh baby spinach
  • ⅔ cup fresh basil leaves
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 garlic cloves
  • 2 tablespoons fat-free, low sodium chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 plum tomato, diced
  • ½ cup shaved Parmesan cheese
  • ⅓ cup toasted pine nuts

Directions

Bring a large pot of water to a boil. Cook ravioli according to package instructions. Meanwhile combine spinach, basil, salt, red pepper flakes and garlic in a food processor. With the processor running, slowly add the broth, olive oil, and lemon juice through the chute until the mixture is smooth. Combine the cooked ravioli, pesto sauce, and tomato in a medium saucepan over medium-high heat; cook for 1 minute or until warm. Divide evenly into four bowls; sprinkle each serving with two tablespoons cheese and about four teaspoons pine nuts. Garnish with basil leaves, if desired.