Easy Creamy Pesto Ravioli (Print Version)

# Ingredients:

→ Sauce

01 - 1 cup thick cream
02 - 1/2 cup broth (chicken or veggie)
03 - 1 teaspoon fresh lemon juice
04 - 1/2 cup green pesto

→ Main

05 - 2 cups packed baby spinach leaves
06 - 1 pound cheese ravioli from the fridge
07 - Fresh parmesan cheese, grated (if desired)
08 - Salt and black pepper as needed

# Instructions:

01 - Pour the broth, cream, pesto, and lemon juice into a skillet on medium heat. Mix well and let it bubble gently.
02 - Toss the ravioli into the sauce. Cover the pan and lower the heat to medium-low. Let it simmer for about 5 minutes.
03 - Give the ravioli a good stir. Let it cook longer if the sauce seems too thin.
04 - Spread spinach over the top, cover the pan, and wait for it to soften. Season with parmesan, salt, and pepper to taste.

# Notes:

01 - Don't bother pre-cooking the ravioli.
02 - Taste your pesto before adding more salt.
03 - Adjust lemon to work with your pesto's flavor.

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