Gluten-free Spicy Spinach and Cheese Ravioli

  • Author: Linda


This Gluten-free Spinach and Cheese Ravioli comes together in less than an hour, including prep and cook time – perfect and delicious weeknight meal. Try this today and enjoy a hearty meal!



  • 1/2 cup unsalted cashews
  • 3 cloves garlic
  • 1 jalapeno
  • 2 cups Asiago cheese
  • Salt, to taste
  • Black pepper, to taste
  • 1 oz baby spinach
  • 1 oz arugula
  • 1/4 cup olive oil
  • 1 package (18 oz) spinach and cheese ravioli


  1. In a food processor, process cashews, garlic, jalapeno, cheese and 1/4 cup olive oil until smooth.
  2. Add the spinach and arugula, along with 1/4 cup olive oil. Process to combine. Season with salt and pepper.
  3. Cook ravioli in a saucepan of boiling salted water until tender. Drain. Return to pan.
  4. Spoon pesto to pasta. Toss to combine and serve.


This pesto recipe is good for 2 packages (18 oz) spinach and cheese ravioli.