Ravioli W/Spinach Pesto
photo by PanNan
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 255.14 g package refrigerated 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
- 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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Reviews
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0