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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is such an easy - quick meal! Another one of those meals for after work...and dinner on the table in 30 :) Ingredients:
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) |
Directions:
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.
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