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Ravioli with Pesto Sauce Makes:6 servings, Prep:15 minutes, Cook:8 minutes 1 teaspon canola oil 2 cups sliced mushrooms 1 small sweet red pepper, cut into 2 inch long strips 4 cups broccoli flowerets 1 cup packed baby spinach leaves 1/4 cup pine nuts 1/3 cup grated Parmesan cheese 1/3 cup olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 2 packages (9 ounces each) light four cheese ravioli 1) Heat canola oil in a large skillet over medium high heat. Add mushrooms to skillet and cook 3 minutes. Add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 minutes or until broccoli is crisp tender. Remove lid and cook another 1 minute or until the water has evaporated. Using tongs, remove 1 cup of brocolli from skillet and set aside. 2) In a food processor, combine reserved brocolli, spinach, pine nuts, Parmesan cheese, olive oil, salt and black pepper. Pulse until blended and smoothe, set aside. 3) Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup water, and return the pasta to the pos. Stir the mushroom mixture into the pasta pot with 1/2 cup pesto, adding the reserved pasta water if necessary to thin the sauce. Refrigerate unused sauce for up to 1 week.

Contributed by Cherilynn on March 8, 2008, at 11:28 PM UTC.

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This intel was contributed by Cherilynn Cherilynn

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