Raviolis with Pesto Sauce

1 Lg. bag of Raviolis-cook according to package directions and set aside

Saute together in a 5 qt. cast iron dutch oven:

3 TBS Olive Oil

2 cups Mushrooms-sliced very thin

1 Red Bell Pepper

Once mushrooms are reduced in size and are dark in color (NOT burned) add:

4 cups Broccoli Florets

1/3 cup Water

Cover with a lid and cook 4 mins. to steam broccoli.

Add raviolis to vegetables.

Pesto:

Heat up a small cast iron frying pan on medium heat and add:

1 TBS Olive Oil

1/4 cup Pine Nuts

Very carefully roast the Pine Nuts just until they begin to get golden in color and remove from heat. NOTE: Pine Nuts go from being golden to burnt in a matter of seconds DO NOT leave them for even a second.

Once the Pine Nuts are done put them in a blender with:

1 cup Spinach

1/3 cup Parmesan Cheese-grated

1/3 cup Olive Oil

1/4 tsp. Sea Salt

1/8 tsp. Black Pepper

Cook pesto just to get it hot.

Pour pesto over raviolis and gently stir together to coat the raviolis well.

Serve with a salad and french bread and you've got a very yummy dinner.