Ravioli with Spinach Pesto
Here's a great way to use up that summer squash: cook it up with store-bought ravioli and quickly prepared homemade spinach and basil pesto for a colorful, flavorful meal that's ready in 20 minutes. Add a generous sprinkling of shredded Parmesan cheese and you have a light, tasty Italian dish that can't be beat.
Cook Time 20 Minutes
Ingredients:
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)
Directions:
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 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.
Toss ravioli mixture with pesto. Sprinkle with cheese.