Ravioli with Spinach Pesto
9 oz pkg 4-cheese ravioli
12 oz. baby pattypan squash, halved, or yellow summer squash, halved and sliced 1/2 inch thick
3 ½ cups fresh baby spinach
½ cup torn fresh basil
¼ cup bottled Caesar Parmesan vinaigrette salad dressing
Shredded Parmesan cheese (optional)
Cook ravioli according to package. Add the squash the last 2 minutes of cooking time. 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. You can also use store bought pesto. Just use about 2 Tbsp. Toss ravioli mixture with pesto. Sprinkle with cheese.