Monday, April 20, 2009

Ravioli with Spinach Pesto

  • 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini
  • 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
  • 3-1/2 cups fresh baby spinach
  • 1/2 cup torn fresh basil
  • 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
  • Shredded Parmesan cheese (optional)

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

2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.

3. Toss ravioli mixture with pesto. Sprinkle with cheese. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

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