1 (9 ounce) packages
refrigerated cheese ravioli
baby pattypan squash, halved lengthwise and sliced 1/2 inch thick
3 1/2 cups
fresh Baby Spinach, cleaned
torn fresh basil
caesar vinaigrette dressing
parmesan cheese, shredded
- Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
- Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
- Cover and process until smooth, stopping to scrape down blender as needed.
- Toss ravioli mixture into pesto.
- Sprinkle with cheese.