Ravioli with Spinach Pesto

Name: Ravioli with Spinach Pesto
Total time: 20 min
Ingredients: 1 ounce refrigerated four-cheese ravioli or tortellini; 12 ounces baby pattypan squash, halved, or yellow summer squash, halved lengthwise and cut into 1/2-inch slices; 3 ½ cups fresh baby spinach; ½ cup torn fresh basil; ¼ cup bottled Caesar Parmesan vinaigrette salad dressing; 2 tablespoons water; Shredded Parmesan cheese (optional)

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Total: 20 minutes

Author : Better Homes & Gardens

Ingredients

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1 ounce refrigerated four-cheese ravioli or tortellini12 ounces baby pattypan squash, halved, or yellow summer squash, halved lengthwise and cut into 1/2-inch slices3 ½ cups fresh baby spinach½ cup torn fresh basil¼ cup bottled Caesar Parmesan vinaigrette salad dressing2 tablespoons waterShredded Parmesan cheese (optional)

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Instructions

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Step 1

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

Step 2

Meanwhile, for pesto, in a blender combine spinach, basil, salad dressing, and the water. Cover and process until smooth, stopping to scrape down sides as needed.

Step 3

Toss ravioli mixture with pesto. Sprinkle with Parmesan cheese.