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Jumbo Ravioli with Spinach Pesto

INGREDIENTS:jumbo-ravioli

DIRECTIONS:

  • Bring a large pot of lightly salted water to a boil.
  • In a food processor, combine spinach, garlic, pine nuts, parmesan, olive oil, salt and pepper. Pulse until blended and smooth. Set aside. Makes 1-1/2 cups pesto, enough for 4 meals.
  • Add ravioli to boiling water; cook according to the directions. Drain pasta, return to pot and add butter. Gently toss to coat ravioli with the melting butter.
  • Arrange 5 ravioli on plates and creatively place the pesto on them.
  • Serve with grilled garlic flat bread wedges and a fresh garden salad to start.
  • You can refrigerate pesto sauce for up to 1 week.
These jumbo ravioli can also be served alongside tasty meatballs dressed in a flavourful marinara.
Just a little different from your usual spaghetti and meatballs.
PROFIT POTENTIAL per MEAL  
Approx. Cost - $5.90
Suggested Sell - $15.99 - $18.99
Profit - $10.09 - $13.09
*Includes a provision of
  $.1.60 for garlic flat bread & salad.
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