Squash Ravioli with Pesto Cream

Step 1

Cook ravioli according to package directions; drain. Cover; keep warm.

Step 2

Melt butter in 2-quart saucepan; add pesto and flour. Continue cooking over medium-low heat, stirring constantly, 1 minute or until bubbly. Stir in half & half, salt, pepper and nutmeg, if desired. Continue cooking, stirring constantly, 6-8 minutes or until mixture thickens and comes to a boil.

Step 3

Pour sauce over warm ravioli; stir. Evenly divide pasta mixture among 4 dinner plates or bowls. Top each with chopped spinach, tomato and Parmesan cheese. Serve immediately.