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Cheese Ravioli with Pesto

Photo: Randy Majoyr; Styling: Leigh Ann Ross
Hands-on time 12 mins
Total time 12 mins
Yield Serves 4
Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach.


  • 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)

Nutrition 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

How to Make It

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

    Slicing and Chopping Tomatoes
  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.

  4. 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