Pesto Ravioli, Lemon Pepper Broccoli and [Insert Chicken]

"What's for dinner?" I asked myself. A common dilemma I encounter. 
I opened the fridge and to my delight I saw a pack of Aldi's fresh Spinach and Mozzarella Ravioli that I had forgotten about. I immediately formulated the meal I would make around this amazing ravioli. But I didn't  check for the chicken that was supposed to be part of this dinner. On a positive note, this recipe is great to pair with any protein you might have available. Consider this to be a customizable meal where these two components are the base. Catch me next time for the chicken recipe. 

Ingredients

• Specially Selected Spinach & Mozzarella Ravioli -  $2.49
• Priano Alla Genovese Pesto - $1.59
• Steamed Broccoli Florets - estimated under $2
• Stonemill Lemon Pepper - $1.05
• Balsamic Vinegar (circa Before Aldi - Target - $3.99)

(Minus the balsamic) - Total = $7.13

Directions

Pesto Ravioli:
Step 1: Set burner to high, fill pot with water (about 3/4 high), add a pinch of salt. Bring to a boil. Carefully add ravioli.
Step 2: Turn heat down to medium after adding ravioli. Water should still bubble. Let ravioli cook for 4 minutes or until they bob at the top of the water.
Step 3: Drain ravioli in colander. Add the ravioli back to the empty pot. 
Step 4: Add pesto to taste - start with a tablespoon. Cover the pot and toss it up or gently mix in with a large spoon.
Lemon Pepper Broccoli:
Step 1: Place broccoli florets in a bowl. I usually have 6-8 floret pieces.
Step 2: Add a tablespoon of water and a tablespoon of balsamic vinegar.
Step 3: Heat in the microwave for 2 minutes and sprinkle lemon pepper.