Total Time
25mins
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

  • 255.14 g packagerefrigerated cheese ravioli
  • 340.19 g baby pattypan squash, halved lengthwise and sliced 1/2 inch thick
  • 828.06 ml fresh Baby Spinach, cleaned
  • 118.29 ml torn fresh basil
  • 59.14 ml caesar vinaigrette dressing
  • parmesan cheese, shredded (optional)

Directions

  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

5 5

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!

5 5

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!