Ravioli W/Spinach Pesto

• 1 (9 ounce) packagerefrigerated cheese ravioli
• 12 ounces baby pattypan squash, halved lengthwise and sliced 1/2 inch thick
• 3 12 cups fresh Baby Spinach, cleaned
• 12 cup torn fresh basil
• 14 cup caesar vinaigrette dressing
• parmesan cheese, shredded (optional)

1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
2. Drain.
3. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
4. Cover and process until smooth, stopping to scrape down blender as needed.
5. Toss ravioli mixture into pesto.
6. Sprinkle with cheese.

pattypan squash, fresh basil, caesar vinaigrette, parmesan cheese

Taken from www.food.com/recipe/ravioli-w-spinach-pesto-224306 (may not work)