This recipe makes a delicious vegetarian main dish.
Story Behind the Recipe
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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.
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.
Read the Story Behind the Recipe
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.