Ravioli W Spinach Pesto
Elevate your weeknight dinner with this vibrant and nutritious Ravioli with Spinach Pesto recipe! Perfectly tender ravioli, filled with creamy cheese or wholesome spinach, are coated in a velvety homemade pesto made with fresh spinach, fragrant basil, zesty lemon juice, and nutty pine nuts. This easy-to-make dish comes together in just 25 minutes, making it an excellent choice for a quick yet gourmet meal. The spinach pesto is blended to perfection with garlic and Parmesan cheese, creating a rich, flavorful sauce that clings to every bite of ravioli. Serve it warm, topped with a sprinkle of grated Parmesan and toasted pine nuts for an extra touch of decadence. Whether you're cooking for family or hosting a dinner party, this recipe promises to impress with its fresh ingredients and enticing flavors!
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Recipe Information
Ingredients
- 20 pieces Ravioli (cheese or spinach filling)
- 2 cups Fresh spinach
- 1 cup Fresh basil leaves
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup Pine nuts
- 2 pieces Garlic cloves
- 0.5 cup Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 quarts Water (for boiling)
- 1 tablespoon Salt (for boiling water)
Instructions
Heat a large pot of water (4 quarts) over high heat and add 1 tablespoon of salt. Bring to a boil.
While the water heats, prepare the spinach pesto. Combine spinach, basil leaves, Parmesan cheese, pine nuts, garlic cloves, olive oil, lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a food processor.
Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed.
Taste the pesto and adjust seasoning if necessary by adding more salt or lemon juice. Set the pesto aside.
Once the water is boiling, gently add the ravioli and cook according to the package instructions, typically 3-5 minutes, or until the ravioli float to the surface.
Reserve 1/4 cup of pasta cooking water, then drain the ravioli carefully.
In a large mixing bowl, combine the drained ravioli with the prepared spinach pesto. Add a splash of the reserved pasta cooking water to thin the pesto if needed.
Toss the ravioli gently to coat them evenly with the pesto.
Serve the ravioli warm, garnished with extra Parmesan cheese and pine nuts if desired.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 11105 mg | 483% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 7.6 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1780 mg | 137% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
