Ravioli with Spinach Pesto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.9
  • Total Fat: 9.2 g
  • Cholesterol: 32.9 mg
  • Sodium: 586.9 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 12.5 g

View full nutritional breakdown of Ravioli with Spinach Pesto calories by ingredient
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Adapted from Better Homes & Gardens Adapted from Better Homes & Gardens
Number of Servings: 4


    1 9oz. pkg. of cheese ravioli/tortillini
    12 oz. Summer Squash, halved lengthwise and sliced 1/2 inch thick
    3 1/2 cups fresh baby spinach
    1/2 cup torn fresh basil
    4 tbsp. Newman' s Own Light Ceasar dressing
    4 tbsp. shredded Parmesan Cheese


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

To make pesto, combine spinach, basil, dressing, and 2 tbsp. water. Cover and process until smooth, stopping to scrape blender as needed.

Toss ravioli mixture with pesto and sprinkle with cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user FUMBLING.

TAGS:  Side Items |

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