Ravioli W/Spinach Pesto

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. 1

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

2. 2

   Drain.

3. 3

   Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.

4. 4

   Cover and process until smooth, stopping to scrape down blender as needed.

5. 5

   Toss ravioli mixture into pesto.

6. 6

   Sprinkle with cheese.