Cheese Ravioli & Spinach Pesto

Cheese Ravioli & Spinach Pesto
Serves 4

Of course you buy ready-to-cook ravioli! Remember, quick and easy is our life - ok, it's just our cooking style.


1 9-oz pkg. refrigerated four-cheese ravioli or tortellini
12 oz yellow summer squash, halved lengthwise and sliced 1/2 inch thick
3 & 1/2 cups fresh baby spinach
½ cup torn basil leaves
¼ cup bottled Caesar Parmesan vinaigrette dressing
Shredded Parmesan


Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.

To make-a da pesto, combine spinach, basil, salad dressing, and 2 Tbsp water in your blender. Cover and process until smooth, stopping to scrape down blender as needed.

Toss ravioli mixture with pesto. Sprinkle with cheese and serve up.