We loved this meal and it was so easy to make. I just put everything in the blender and it turned out great! I didn't have enough spinach and it was still delicious! The sauce was also enough for 25 oz of ravioli!.
Cheese Ravioli with Pesto
Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach.
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Total: 12 Minutes
- Calories: 389
- Fat: 23.4g
- Saturated fat: 6.9g
- Monounsaturated fat: 7.9g
- Polyunsaturated fat: 4.7g
- Protein: 14.5g
- Carbohydrate: 31.7g
- Fiber: 3g
- Cholesterol: 45mg
- Iron: 2.3mg
- Sodium: 811mg
- Calcium: 223mg
- 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
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