Spinach and Cheese Ravioli on Sautéed
Greens with Pesto Sauce
1 1/4 teaspoons salt, divided
1 36-ounce package Monterey Gourmet Foods “Made with Organic”
Spinach & Cheese Ravioli
1/4 cup olive oil
1/4 cup medium-diced onion
1/2 teaspoon minced fresh garlic
1/2 cup whipping or heavy cream
1/2 pound cleaned spinach leaves
1/2 pound cleaned chard leaves
1/2 cup medium-diced Roma tomatoes
1/8 teaspoon freshly ground pepper
Pinch of ground nutmeg (optional)
1 22-ounce jar Kirkland Signature/Cibo Naturals Pesto
1. Fill a large saucepan with 4-5 quarts water and bring to a boil over
medium-high heat. Add 1 teaspoon salt, if desired, then ravioli. Return to
a boil, and reduce heat to a very gentle boil. Cook for 4-6 minutes, stirring
occasionally. Drain and serve.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions
and sauté for 3-5 minutes, until semi-transparent. Add garlic and cook, stirring,
for 1-2 minutes. Add cream and bring to a boil. Simmer for 3-4 minutes.
3. Add greens and cook, stirring, until wilted, 2-3 minutes. Add tomatoes,
1/4 teaspoon salt, pepper and nutmeg. Stir until tomatoes are heated through.
4. Place 1/4 cup of sautéed greens in each pasta dish. Top with 4-6 ravioli and
1/4 cup pesto. Makes 8-10 servings.