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Cheese Ravioli with Pesto Recipe


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     Cheese Ravioli with Pesto

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   12 mins.

1 (9 oz.) pkg. - fresh 3/cheese ravioli
1 1/3 cups - fresh baby spinach
2/3 cups - fresh basil leaves
1/2 tsp. - salt
1/4 tsp. - crushed red pepper
2 cloves - garlic
2 tblsp. - olive oil
1 tblsp. - fresh lemon juick
1 - plum tomato (diced)
1 /2 cup - shaved fresh Parmesan cheese
1/3 cup - pine nuts (toasted)
fresh basil leaves (optional)

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 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

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