Cheese Ravioli with Pesto

Ingredients

• 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)

Preparation

1. 1. Cook ravioli according to package directions; omit salt and fat. Drain.
2. 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. 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