Ravioli with Spinach Pesto

Purchased ravioli or tortellini makes a quick base for a pasta dinner. This recipe gets a boost from summer squash, spinach, and basil. Dinner is ready in 20 minutes.

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9 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Ravioli with Spinach Pesto
Ingredients
1
9 ounce package 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 1/2
cups fresh baby spinach
1/2
cup torn fresh basil
1/4
cup bottled Caesar Parmesan vinaigrette salad dressing
2
tablespoons water
 
Directions
  1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking time. Drain.
  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.
  3. Toss ravioli mixture with pesto. Sprinkle with Parmesan cheese.
Nutrition Facts (Ravioli with Spinach Pesto)
    Per serving:
  • 218 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 27 mg chol.,
  • 525 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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