CHEESE RAVOLI WITH PESTO

Cheese Ravoli With Pesto image

Provided by weekend cooker

Time 12m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 (9 ounce) package cheese, ravoli
1 1/2 cups fresh Baby Spinach
2/3 cup fresh basil leaf
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 garlic cloves
2 tablespoons fat-free low-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, diced
1/2 cup shaved fresh parmesan cheese
fresh basil leaf (optional)

Steps:

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 : Calories 336.5, Fat 26.1, SaturatedFat 12.9, Cholesterol 51.9, Sodium 1111.8, Carbohydrate 7.9, Fiber 0.6, Sugar 0.7, Protein 18.3