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Photo: Randy Majoyr; Styling: Leigh Ann Ross Photo by: Photo: Randy Majoyr; Styling: Leigh Ann Ross

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.

Cooking Light SEPTEMBER 2011

  • Yield: Serves 4
  • Hands-on:12 Minutes
  • Total:12 Minutes


  • 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

Nutritional Information

Amount per serving
  • 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

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Cheese Ravioli with Pesto recipe