Cheese Ravioli with Pesto

Ingredients

• 1.3 cups baby spinach fresh
• 9 ounce cheese ravioli fresh
• 0.3 teaspoon pepper red crushed
• 0.7 cup basil leaves fresh
• 2  garlic cloves 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons lower-sodium chicken broth fat-free
• 2 tablespoons olive oil 
• 2 ounces parmesan cheese fresh shaved
• 0.3 cup pinenuts toasted
• 1  plum tomatoes diced
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Cook ravioli according to package directions; omit salt and fat.
2. Drain.
3. 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.
4. 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.
5. Garnish with basil leaves, if desired.
6. Wine Match: This rich dish needs a crisp white to refresh the palate. Costamolino Vermentino di Sardegna 2010 ($1
7. is zesty and refreshing with tropical fruit and an herbal edge to match the basil. --Jeffery Lindenmuth