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Tuesday, July 03 2012

Purchased ravioli or tortellini makes a quick base for a pasta dinner. This recipe gets a boost from summer squash, spinach, and basil. Dinner is ready in 20 minutes.


Ravioli with Spinach Pesto
Recipe from 
Total Time: 20 mins
     9-oz. pkg.  refrigerated four-cheese ravioli or tortellini
    12  oz.  baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
    3-1/2  cups  fresh baby spinach
    1/2  cup  torn fresh basil
    1/4  cup  bottled Caesar Parmesan vinaigrette salad dressing
        Shredded Parmesan cheese (optional)
Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.
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.
Toss ravioli mixture with pesto. Sprinkle with cheese.
nutrition information
Per serving: Calories 218, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 27 mg, Sodium 525 mg, Carbohydrate 31 g, Total Sugar 4 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 38%, Calcium 13%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:22 pm   |  Permalink   |  0 Comments  |  Email

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