1 (18-ounce) package frozen butternut squash ravioli*
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
Cook ravioli according to package directions; drain. Cover; keep warm.
Melt butter in 2-quart saucepan; add pesto and flour. Continue cooking over medium-low heat, stirring constantly, 1 minute or until bubbly. Stir in half & half, salt, pepper and nutmeg, if desired. Continue cooking, stirring constantly, 6-8 minutes or until mixture thickens and comes to a boil.
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.
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.