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 medium
saucepan over med.-high heat; cook 1 min. or until
warm. Spoon 3/4 cup into each of 4 bowls; sprinkle
each serving with 2 tblsp. cheese and about 4 tsp.
nuts. Garnish with basil leaves, if desired