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Gluten Free Ravioli with Spinach Pesto

Serving Size: 4


1 Bag of Celentano Gluten Free Ravioli

1 (6 ounce) Bag Baby Spinach

½ cup Pine Nuts

½ cup Grated Parmesan Cheese

½ cup Olive Oil

¾ Teaspoon Salt

1/8 Teaspoon Black Pepper

Cooking Directions:

  1. In a food processor, combine spinach, pine nuts, parmesan cheese, olive oil, salt, and black pepper. Pulse until well blended and smooth. Set aside.
  2. Bring a large pot of water to a boil and cook the ravioli according to the package directions; Drain and return to the pot.
  3. Add ¾ cup of the spinach pesto; gently toss to combine. Serve with additionally parmesan cheese for garnishing.
  4. Refrigerate unused spinach pesto for up to 1 week.