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