Rating: 4.5 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach.

Vanessa Pruett
Recipe by Cooking Light September 2011

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Credit: Randy Majoyr; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
12 mins
total:
12 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

Nutrition Facts

389 calories; fat 23.4g; saturated fat 6.9g; mono fat 7.9g; poly fat 4.7g; protein 14.5g; carbohydrates 31.7g; fiber 3g; cholesterol 45mg; iron 2.3mg; sodium 811mg; calcium 223mg.
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