Mini Cheese Ravioli with Pesto

Mini Cheese Ravioli with Pesto

Servings: 4   |   Preparation: 15 Mins


  • 1 Package Celentano Mini Rounds Cheese Ravioli
  • 1 1/3 cups Fresh Baby Spinach
  • 2/3 cup Fresh Basil Leaves
  • ½ Teaspoon Salt
  • ¼ Teaspoon Crushed Red Pepper Flakes
  • 2 Garlic Cloves
  • 2 Tablespoons fat-free, low sodium Chicken Broth
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Plum Tomato, Diced
  • ½ cup (2 ounces) shaved Fresh Parmesan Cheese
  • 1/3 cup Pine Nuts, toasted


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 in the chicken 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. Spoon ¾ cup into each of four bowls; sprinkle each serving with two tablespoons cheese and about four teaspoons pine nuts. Garnish with basil leaves, if desired.
*for a meatless option, substitute chicken broth for vegetable broth