Ravioli with Spinach Pesto

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

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.