Photo: Randy Majoyr; Styling: Leigh Ann Ross
Hands-on Time
12 Mins
Total Time
12 Mins
Yield
Serves 4

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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

Ratings & Reviews

daneanp's Review

garden4fun
December 01, 2014
Wow, garlicky! But good. I can't believe it but I forgot the tomato! I cheated a little on the portion size and prepared 20 oz of ravioli but used about 12 oz in the meal for 3 of us. My teenager got the lion's share and asked to have this again soon.

DustyC123's Review

ESmith6
May 28, 2014
I loved it, husband loved it, and even my picky children loved it! Great vegetarian dish that everyone enjoyed. I will make this again.

JillyBurke's Review

Carper
June 30, 2013
Yum. All good. Nice vegetarian option.

jaclyns616's Review

daneanp
June 19, 2013
Splurge on the basil, the spinach is a great addition but dilutes the flavor. I used an additional clove garlic and went easy on the chicken broth. The water in the spinach compensates. Alos omitted pine nuts since nobody in my house will eat them. Great, quick meal.

Tiffany0914's Review

Tiffany0914
December 16, 2012
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!.

carolfitz's Review

Trishia64
November 21, 2012
Super-easy and a different way to use less store-bought basil in the off-season (when we can no longer grow it we've often used half parsley, half basil as a stretch). Made to proportions with a few prep changes. Used regular spinach, stemmed & deveined, rather than baby. Added the pine nuts and grated parm to the mini-chop rather than using as toppings. Subbed cooking water for the broth. Assertive flavors, good with the cheese ravioli. This probably would make a good topper to broiled chicken, smeared on for the last 5min or so,

jenniferkatie's Review

jaclyns616
September 20, 2012
This was SOOO good! We ended up using spinach/arugula mix instead of straight spinach and also didn't even toast the pine nuts but threw them into the processor with everything else! SOOOO good! Hands down the best pesto sauce ever and my 10yr old son even was able to put it together himself :) He has been dying to cook this dish up all week :)

garden4fun's Review

jenniferkatie
May 06, 2012
Delicious, simple dinner. Used walnuts instead of pine nuts (which I usually do), turned out great!

ESmith6's Review

detailaddict
February 22, 2012
We really enjoyed the flavors in this dish. The portion size was a little small, though...not usually a problem with CL recipes. Will make again with more pasta.

starfroggie's Review

JillyBurke
November 13, 2011
This dish is incredible! I bought a bunch of regular fresh spinach and used about half of it for this recipe, I steamed the remainder and served it with dinner. My son had chosen mini-raviolis for this recipe. I forgot to add the tomatoes and cheese and it was still an awesome dish. Next time I won't leave those out! Flavor is awesome.