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Squash Ravioli with Pesto Cream

Squash Ravioli with Pesto Cream

This recipe makes a delicious vegetarian main dish.

Read the Story Behind the Recipe

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30 min
Prep Time
40 min
Total Time


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.

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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.

Read the Story Behind the Recipe

Tip #1

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.

Tip #2

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 servings)

410 Calories
25 Fat (g)
70 Cholesterol (mg)
710 Sodium (mg)
33 Carbohydrates (g)
4 Dietary Fiber
14 Protein (g)
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