Squash Ravioli with Pesto Cream

Squash Ravioli with Pesto Cream

This recipe makes a delicious vegetarian main dish.

30 min.prep time 40 min.total time
4 servings
000 Ratings

Ingredients

1 (18-ounce) package frozen butternut squash ravioli*
2 tablespoons Land O Lakes® Butter
2 tablespoons prepared refrigerated pesto
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground nutmeg, if desired
2 cups fresh spinach leaves, coarsely chopped
1 tomato (1 cup) seeded, chopped
1/2 cup shredded Parmesan cheese

Directions

Cook ravioli according to package directions; drain. Cover; keep warm. 

Meanwhile, melt butter in 2-quart saucepan; add pesto and flour. Continue cooking over medium-low heat, stirring constantly, until bubbly (1 minute). Stir in half & half, salt, pepper and nutmeg, if desired. Continue cooking, stirring constantly, until mixture thickens and comes to a boil (6 to 8 minutes). 

Pour sauce over warm ravioli; stir. Evenly divide pasta mixture among 4 dinner plates or bowls. Top each with chopped spinach, tomato and Parmesan cheese. Serve immediately.

*Substitute your favorite frozen ravioli.

Recipe Tip

Look for prepared pesto in small containers in the refrigerator section near the fresh pasta. It’s a timesaver since it already has the garlic and basil chopped up. Use leftover pesto on grilled shrimp or chicken.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 servings)

Calories: 410

Fat: 25g

Cholesterol: 70mg

Sodium: 710mg

Carbohydrates: 33g

Dietary Fiber: 4g

Protein: 14g

Recipe #14737©2010Land O'Lakes, Inc.

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