Spinach Ravioli with Creamy Pesto Sauce

I went to Trader Joe’s the other day and found these amazing spinach, ricotta ravioli!

Ingredients

2 packages of spinach ravioli
1/4 cup pine nuts, roasted
1 garlic clove
1 big bunch of fresh basil
2/3 cups extra-virgin olive oil
1 oz grated Parmesan cheese (fresh if you can)
salt and pepper
1/2 cup cream sauce like alfredo (optional).


In a food processor combine pine nuts, the garlic previously peeled, the basil and the Parmesan cheese.




Keep pressing on the food processor while you add gently the olive oil until a somewhat of a thick paste is formed. Taste. Then add salt and pepper, and then taste again. Add more Parmesan cheese or salt and pepper as you might need.
Cook ravioli according to the packages (usually it is about 4 to 5 minutes if they are fresh).




In a small saucepan combine the pesto with the cream sauce (if you don’t want to add cream you may add soy to this mixture).  Blend well with a wooden spoon. This stage is optional, but if you’re having this dish with your children, the cream will soften the sauce a little making it easier for them to appreciate. Place under medium heat until little bubbles start appearing then set aside.
Incorporate the pesto sauce to the drained ravioli.

Serve immediately!

My children loved this so much that they asked me to make them again the following day! This is one of the only ways I give my children spinach. I am not a big fan of this vegetable other than the fact that I know how good it is for everyone, especially when we are all getting over a horrible cold. Even if not my favorite, I still try and feed it to everyone. It is so good for you!

Spinach is full of iron and very good to get your immune system nice and strong.