Ravioli with Spinach Pesto
From Better Homes and Gardens, May 2007
1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise 3-½ cups fresh baby spinach ½ cup torn fresh basil ¼ cup bottled Caesar Parmesan vinaigrette dressing Shredded Parmesan cheese (optional)
1. Cook ravioli/tortellini according to package instructions, adding squash the last 2 minutes of cooking. Drain.
2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 T. water. Cover and process until smooth, stopping to scrape down blender as needed. 3. Toss ravioli mixture with pesto. Sprinkle with cheese.
Makes 4 servings.