Squash Ravioli with Pesto Cream

Squash Ravioli with Pesto Cream
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This recipe makes a delicious vegetarian main dish.
30 min
Prep Time
40 min
Total Time
4 servings

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 1/4 cups
Land O Lakes® Half & Half
1/4 teaspoon
salt
1/8 teaspoon
pepper
1/4 teaspoon
ground nutmeg, if desired
2 cups
fresh spinach leaves, coarsely chopped
1 small (1 cup)
seeded, chopped tomato
1/2 cup
shredded Parmesan cheese
 
*Substitute your favorite frozen ravioli.

Directions

  1. Cook ravioli according to package directions; drain. Cover; keep warm.
  2. 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.
  3. 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.

Recipe Tips

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
Cholesterol
70mg
Carbohydrates
33g
Protein
14g
Fat
25g
Sodium
710mg
Dietary Fiber
4g

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