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