Cheese Ravioli with Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach. Ingredients:
1 (9-ounce) package fresh 3-cheese ravioli |
1 1/3 cups fresh baby spinach |
2/3 cup fresh basil leaves |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
2 garlic cloves |
2 tablespoons fat-free, lower-sodium chicken broth |
2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
1 plum tomato, diced |
1/2 cup (2 ounces) shaved fresh parmesan cheese |
1/3 cup pine nuts, toasted |
fresh basil leaves (optional) |
Directions:
1. Cook ravioli according to package directions; omit salt and fat. Drain.
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.
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.
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
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