Quick Creamy Pesto Ravioli (Print Version)

# Ingredients:

→ Sauce

01 - 1/2 cup chicken or vegetable broth
02 - 1/2 cup pesto
03 - 1 cup heavy cream
04 - 1 teaspoon lemon juice

→ Main

05 - 1 pound refrigerated cheese ravioli
06 - 2 cups fresh baby spinach, packed
07 - Salt and pepper to taste
08 - Freshly grated parmesan cheese (optional)

# Instructions:

01 - Heat broth, pesto, cream, and lemon juice in skillet on medium-high until bubbling.
02 - Add ravioli to sauce. Cover and cook on medium-low for 5 minutes.
03 - Stir ravioli. Cook longer if sauce needs thickening.
04 - Add spinach, cover until wilted. Season with salt, pepper and parmesan.

# Notes:

01 - No need to pre-boil ravioli
02 - Check pesto saltiness before adding salt
03 - Adjust lemon based on pesto used

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