Ravioli with Spinach Pesto
Makes:
4 servings
Total Time:
20 min
Submitted by:
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
