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Ravioli with Spinach Pesto

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Makes: 4 servings Total Time: 20 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 pkg. (9-oz.) refrigerated four-cheese ravioli or tortellini
  • 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2-inch thick
  • 3-1/2 cups fresh baby spinach
  • 1/2 cup torn fresh basil
  • 1/4 cup bottled Caesar parmesan vinaigrette salad dressing
  • Shredded parmesan cheese (optional)
make it
Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.

Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.

Toss ravioli mixture with pesto. Sprinkle with cheese.
Notes
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