Ravioli W/spinach Pesto

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
• 2 drain.
• 3 meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
• 4 cover and process until smooth, stopping to scrape down blender as needed.
• 5 toss ravioli mixture into pesto.
• 6 sprinkle with cheese.