Before starting wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, halve tomatoes. Zest lemon, then cut into wedges. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.

Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from heat, then transfer pine nuts to a plate and set aside.

Return the same pan to medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes and garlic. Cook, stirring occasionally, until tender, 2-3 min. Season with salt and pepper.

While the veggies cook, add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. When ravioli is cooked, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.

Add pesto and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add ravioli, spinach, half the Parmesan, 1/4 tsp lemon zest and 2 tbsp butter (dbl both for 4 ppl). Remove from heat and stir until spinach wilts, 1 min.

Divide ravioli between bowls. Sprinkle pine nuts and remaining Parmesan over top. Squeeze over a lemon wedge, if desired.