Squash Ravioli with Pesto Cream
Squash Ravioli with Pesto Cream
This recipe makes a delicious vegetarian main dish.
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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 14 cups Land O Lakes® Half & Half
14 teaspoon salt
18 teaspoon pepper
14 teaspoon ground nutmeg, if desired
2 cups fresh spinach leaves, coarsely chopped
1 small (1 cup) seeded, chopped tomato
12 cup shredded Parmesan cheese
How to make
-
STEP 1
Cook ravioli according to package directions; drain. Cover; keep warm.
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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.
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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.
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.
410 Calories
25 Fat (g)
70 Cholesterol (mg)
710 Sodium (mg)
33 Carbohydrates (g)
4 Dietary Fiber
14 Protein (g)
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