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