CHEESE RAVOLI WITH PESTO

Steps:

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