Cheese Ravoli With Pesto

• 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)

1. Cook ravioli according to package directions, omit salt, and fat. Drain.
2. Combine spinach, basil, salt, red pepper, and garlic in a food processor.
3. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.
4. Combine ravioli , pesto, and tomato in a medium saucepan over medium-high heat, cook for 1 minute or until warm.
5. Spoon 3/4 cup into 4 bowls, and sprinkle each serving with 2 tablespoons cheese, and 4 teaspoons nuts.
6. Garnish with basil if desired.

package cheese, spinach, fresh basil leaf, salt, red pepper, garlic, chicken broth, olive oil, lemon juice, tomato, parmesan cheese, fresh basil leaf

Taken from www.food.com/recipe/cheese-ravoli-with-pesto-462647 (may not work)