Pine nuts and baby spinach make a superb sauce for cheese-filled ravioli in this quick and easy recipe. To save the most time, use a bag of pre-washed spinach.

Source: Family Circle

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Recipe Summary

prep:
5 mins
cook:
7 mins
total:
12 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil.

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  • In a food processor, combine spinach, pine nuts, Parmesan, olive oil, salt and pepper. Pulse until blended and smooth. Set aside in small glass dish or measuring cup. Makes 1-1/2 cups pesto.

  • Add ravioli to boiling water; cook as package directs. Drain and return to pot. Add 3/4 cup of the pesto; gently toss to combine. Refrigerate unused sauce up to 1 week.

Nutrition Facts

561 calories; fat 26g; cholesterol 65mg; saturated fat 6g; carbohydrates 59g; insoluble fiber 4g; protein 20g; sodium 621mg.
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