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    You are in: Home / Recipes / Ravioli W/Spinach Pesto Recipe
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    Ravioli W/Spinach Pesto
    Ravioli W/Spinach Pesto. Photo by PanNan

    Photo by PanNan

    1 Photo of Ravioli W/Spinach Pesto

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    Rate it! | Read 2 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    katie in the UP's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (9 ounce) package refrigerated cheese ravioli
    • 12 ounces baby pattypan squash , halved lengthwise and sliced 1/2 inch thick
    • 3 ½ cups fresh baby spinach , cleaned
    • ½ cup torn fresh basil
    • ¼ cup caesar vinaigrette dressing
    • parmesan cheese , shredded (optional)

    Directions:

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

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 92.8
     
    Calories from Fat 73
    78%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 21.9 mg
    0%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    cheese ravioli

    Detailed Nutrition Values About Nutrition Info

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