Ravioli W/Spinach Pesto

Total Time
15 mins
10 mins

This is such an easy -- quick meal! Another one of those meals for after work...and dinner on the table in 30 :)

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  • 1 (9 ounce) packagerefrigerated cheese ravioli
  • 12 ounces baby pattypan squash, halved lengthwise and sliced 1/2 inch thick
  • 3 12 cups fresh Baby Spinach, cleaned
  • 12 cup torn fresh basil
  • 14 cup caesar vinaigrette dressing
  • parmesan cheese, shredded (optional)


  1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
  2. Drain.
  3. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
  4. Cover and process until smooth, stopping to scrape down blender as needed.
  5. Toss ravioli mixture into pesto.
  6. Sprinkle with cheese.