1. Cook ravioli according to package directions; omit salt and fat. Drain.
2. 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.
3. Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 1/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 186 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 45.1mg||14 %|
|Sodium 751.7mg||26 %|
|Potassium 253.4mg||7 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 28g|
|Protein 16.7g||24 %|
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Calories per serving: 371
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