Ravioli with Spinach Pesto

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.

Ravioli with Spinach Pesto
Servings: 4 Prep 5 mins Cook 7 mins


  • 1 6 ounce bag baby spinach
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan
  • 1/2 cup olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 13 ounce packages frozen cheese ravioli

Make It

1. Bring a large pot of lightly salted water to a boil.

2. 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.

3. 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

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 561, Fat, total (g): 26, chol. (mg): 65, sat. fat (g): 6, carb. (g): 59, fiber (g): 4, pro. (g): 20, sodium (mg): 621, Percent Daily Values are based on a 2,000 calorie diet.