Ingredients for Ravioli W Spinach Pesto
- Cheese Ravioli
- Pattypan Squash
- Baby Spinach
- Fresh Basil
- Vinaigrette Dressing
- Parmesan Cheese
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How to Make Ravioli W Spinach Pesto
- Cook 1 package (approximately 1 pound) of ravioli according to package directions. Add 1 cup of cubed butternut squash (or your preferred winter squash) during the last 2 minutes of cooking.
- Drain the ravioli and squash, reserving about 1/4 cup of the cooking liquid.
- Meanwhile, prepare the pesto: In a blender, combine 2 cups packed fresh spinach, 1 cup packed fresh basil leaves, 1/2 cup pesto salad dressing (or your favorite store-bought or homemade pesto), and 2 tablespoons of water.
- Blend until completely smooth, stopping to scrape down the sides of the blender as needed. Add more water, 1 tablespoon at a time, if necessary to reach desired consistency.
- Gently toss the cooked ravioli and squash with the pesto. Add a tablespoon or two of the reserved pasta water if needed to loosen the sauce.
- Serve immediately, sprinkled with 1/2 cup grated Parmesan cheese (or your preferred cheese).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
7g
Carbs
1g
