Directions:
- Cook ravioli according to package directions, omit salt, and fat. Drain.
- 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.
- Combine ravioli , pesto, and tomato in a medium saucepan over medium-high heat, cook for 1 minute or until warm.
- Spoon 3/4 cup into 4 bowls, and sprinkle each serving with 2 tablespoons cheese, and 4 teaspoons nuts.
- Garnish with basil if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.34 Kcal (1404 kJ) | ||
| Calories from fat | 249.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.75g | 43% | |
|---|---|---|---|
| Cholesterol | 37.04mg | 12% | |
| Sodium | 1347.95mg | 56% | |
| Potassium | 230.79mg | 5% | |
| Total Carbs | 4.81g | 2% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 17.75g | 35% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 578mg | 58% | |
| Amount Per 100 g | |||
| Calories | 272.19 Kcal (1140 kJ) | ||
| Calories from fat | 202.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.52g | 43% | |
|---|---|---|---|
| Cholesterol | 30.07mg | 12% | |
| Sodium | 1094.13mg | 56% | |
| Potassium | 187.33mg | 5% | |
| Total Carbs | 3.9g | 2% | |
| Sugars | 0.98g | 5% | |
| Dietary Fiber | 0.55g | 3% | |
| Protein | 14.41g | 35% | |
| Vitamin C | 9.9mg | 20% | |
| Iron | 1.1mg | 7% | |
| Calcium | 469.2mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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