Ravioli with Pesto

Broccoli and spinach pair up in this recipe to make a variation of traditional pesto served over ravioli for an easy pasta dinner in less than 30 minutes.

Ravioli with Pesto
Servings: 6 Prep 15 mins Cook 8 mins


  • 1 teaspoon canola oil
  • 2 cups sliced mushrooms
  • 1 small sweet red pepper, cut into 2-inch-long strips
  • 4 cups broccoli flowerets
  • 1 cup packed baby spinach leaves
  • 1/4 cup pine nuts
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 9 ounce packages light four-cheese ravioli

Make It

1. Heat canola oil in a large skillet over medium-high heat. Add mushrooms to skillet and cook 3 minutes. Add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 minutes or until broccoli is crisp-tender. Remove lid and cook another 1 minute or until water has evaporated. Using tongs, remove 1 cup of broccoli from skillet and set aside. Remove skillet from heat and cover.

2. In a food processor, combine reserved broccoli, spinach, pine nuts, Parmesan, olive oil, salt and black pepper. Pulse until blended and smooth; set aside.

3. Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup water, and return the pasta to the pot. Stir the mushroom mixture into the pasta pot with 1/2 cup pesto, adding the reserved pasta water if necessary to thin the sauce. Refrigerate unused sauce for up to 1 week.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 338, Fat, total (g): 14, chol. (mg): 48, sat. fat (g): 4, carb. (g): 40, fiber (g): 4, pro. (g): 15, sodium (mg): 539, Percent Daily Values are based on a 2,000 calorie diet.