"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ravioli with Spinach Pesto Recipe

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This recipe for Ravioli with Spinach Pesto, by , is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy

Category:
Category:

Ingredients:  
Ingredients:  
1 9 oz. pkg. refrigerated four-cheese ravioli or tortellini
12 oz. yellow squash, sliced 1/2 inch thick
3 1/2 cups fresh baby spinach
1/2 cup torn fresh basil
1/4 cup bottled Caesar Parmesan vinaigrette salad dressing (or something similar)
Shredded Parmesan cheese

Directions:
Directions:
1. Cook ravioli according to package directions, adding squash the last two minutes of cooking. Drain.
2. For pesto, in blender container combine spinach, basil, salad dressing and 2 tablespoons water. Cover and process until smooth, stopping to scrape blender as needed.
3. Ross ravioli mixture with pesto. Sprinkle with cheese.

Personal Notes:
Personal Notes:
You can also make the pesto from a packet if that is easier!

 

 

 

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