Ravioli W/Spinach Pesto

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package refrigerated 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)
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DIRECTIONS

  • Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
  • Drain.
  • 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.
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