Skip Navigation
Search recipes, ingredients, articles, products...
Squash Ravioli with Pesto Cream
Get started!


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.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.