Squash Ravioli with Pesto Cream

• 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 or Fat Free 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 tomato (1 cup) seeded, chopped
• 1/2 cup shredded Parmesan cheese

1. Cook ravioli according to package directions; drain.
2. Cover; keep warm.
3. Melt butter in 2-quart saucepan; add pesto and flour.
4. Continue cooking over medium-low heat, stirring constantly, 1 minute or until bubbly.
5. Stir in half & half, salt, pepper and nutmeg, if desired.
6. Continue cooking, stirring constantly, 6-8 minutes or until mixture thickens and comes to a boil.
7. Pour sauce over warm ravioli; stir.
8. Evenly divide pasta mixture among 4 dinner plates or bowls.
9. Top each with chopped spinach, tomato and Parmesan cheese.
10. Serve immediately.
11. *Substitute your favorite frozen ravioli.

butter, pesto, flour, salt, pepper, ground nutmeg, fresh spinach leaves, tomato, parmesan cheese

Taken from www.landolakes.com/recipe/3233/squash-ravioli-with-pesto-cream (may not work)