Cheese Ravioli with Pesto

Cheese Ravioli with PestoRecipe
Photo: Randy Majoyr; Styling: Leigh Ann Ross
Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach.


Serves 4
Total time: 12 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 12 Minutes

Nutritional Information

Calories 389
Fat 23.4 g
Satfat 6.9 g
Monofat 7.9 g
Polyfat 4.7 g
Protein 14.5 g
Carbohydrate 31.7 g
Fiber 3 g
Cholesterol 45 mg
Iron 2.3 mg
Sodium 811 mg
Calcium 223 mg


1 (9-ounce) package fresh 3-cheese ravioli
1 1/3 cups fresh baby spinach
2/3 cup fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, diced
1/2 cup (2 ounces) shaved fresh Parmesan cheese
1/3 cup pine nuts, toasted
Fresh basil leaves (optional)


1. Cook ravioli according to package directions; omit salt and fat. Drain.

2. Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.

3. Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 3/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.

Wine Match: This rich dish needs a crisp white to refresh the palate. Costamolino Vermentino di Sardegna 2010 ($10) is zesty and refreshing with tropical fruit and an herbal edge to match the basil. --Jeffery Lindenmuth