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Ravioli W/Spinach Pesto

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“This is such an easy -- quick meal! Another one of those meals for after work...and dinner on the table in 30 :)”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

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.

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