Red Pesto Ravioli Recipe

INGREDIENTS

• 1 pound fresh cheese raviolis
• 12 plump, chewy sun-dried tomatoes (about 2 ounces)
• 2 medium cloves garlic
• a couple big pinches of red pepper flakes
• 1/3 cup extra-virgin olive oil
• 1 teaspoon fresh thyme
• 1/8 teaspoon salt
• 1/4 cup walnuts or pine nuts, lightly toasted
• 3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
• 2/3 cup oven-roasted cherry tomatoes (optional)*
• a bit of crumbled goat cheese