Ingredients Jump to Instructions ↓

  1. 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini

  2. 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced

  3. 1/2 inch thick

  4. 3-1/2 cups fresh baby spinach

  5. 1/2 cup torn fresh basil

  6. 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing

  7. Shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  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.


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