Total Time
Prep 15 mins
Cook 10 mins

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

Ingredients Nutrition

  • 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.
Most Helpful

Great fast recipe. I made a few changes. Left out the squash. DH not a fan! Used a low cal dressing to lighten it up a bit and added a little fresh garlic. Thanks for sharing this fast and simple recipe!

Mama's Kitchen (Hope) March 30, 2011

This was very easy and quick. It was a good alternative to the bottled marinara sauce, and a great way to get more veggies into the diet. I really enjoyed it. Thanks for sharing, Katie!

PanNan November 30, 2008