RAVIOLI W/SPINACH PESTO

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Ravioli W/Spinach Pesto image

This is such an easy -- quick meal! Another one of those meals for after work...and dinner on the table in 30 :)

Provided by katie in the UP

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (9 ounce) package refrigerated cheese ravioli
12 ounces baby pattypan squash, halved lengthwise and sliced 1/2 inch thick
3 1/2 cups fresh Baby Spinach, cleaned
1/2 cup torn fresh basil
1/4 cup caesar vinaigrette dressing
parmesan cheese, shredded (optional)

Steps:

  • 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.

Nutrition Facts : Calories 92.9, Fat 8.1, SaturatedFat 1.5, Sodium 22, Carbohydrate 4.8, Fiber 0.7, Sugar 0.5, Protein 1.9

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