Craving a restaurant-worthy pasta dish that’s ready in a flash? This 20-minute Cheesy Ravioli with Summer Squash is your new weeknight hero! We’re ditching the complicated pesto for a brilliant shortcut: a creamy, vibrant sauce made from fresh spinach, basil, and a zesty Caesar vinaigrette. It’s a surprisingly delicious hack that brings everything together in minutes. Get ready for a bowl of pure comfort!
Ingredients
• 9 ounces / 255 g refrigerated four-cheese ravioli or tortellini
• 12 ounces / 340 g baby pattypan squash, halved, or yellow summer squash, halved lengthwise and cut into 1⁄2-inch pieces
• 3 1⁄2 cups / 105 g fresh baby spinach
• 1⁄2 cup torn fresh basil
• 1⁄4 cup / 60 ml bottled Caesar vinaigrette salad dressing with Parmesan cheese
• 2 tablespoons / 30 ml water
• Shredded Parmesan cheese, for serving (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions, adding the prepared squash to the pot during the final 2 minutes of cooking time. Drain everything well and return the ravioli and squash to the warm pot.
2. While the pasta cooks, create the quick pesto. In a blender, combine the fresh baby spinach, torn basil, Caesar vinaigrette, and water. Cover and blend until the sauce is completely smooth, pausing to scrape down the sides of the blender with a spatula if needed.
3. Pour the vibrant spinach pesto over the warm ravioli and squash in the pot. Toss gently until everything is evenly coated in the creamy sauce. Serve immediately, sprinkled with extra shredded Parmesan cheese, if desired.
Nutritional Information
• Nutrition
• PER SERVING: 218 calories, 6 g total fat, 2 g saturated fat, 27 mg cholesterol, 525 mg sodium, 31 g carbohydrates, 3 g fiber, 11 g protein.
Pro Tips
• For a richer pesto, add a tablespoon of toasted pine nuts or walnuts to the blender before blending.
• Swap the squash with other quick-cooking vegetables like asparagus tips, peas, or chopped zucchini. Add them in the last 2-3 minutes of the pasta’s cooking time.
• If the pesto seems too thick, add another tablespoon of water or a splash of the starchy pasta cooking water to the blender to reach your desired consistency.
• To ensure this dish is strictly vegetarian, check that your Caesar dressing and Parmesan cheese are made with microbial or vegetable-based rennet.
FAQ
Q: How can I make sure this ravioli dish is 100% vegetarian
A: To ensure this recipe is strictly vegetarian, check your labels carefully. Choose a bottled Caesar vinaigrette that is specifically marked ‘vegetarian’ or ‘anchovy-free.’ For the cheese, look for a Parmesan or hard cheese alternative made with microbial or vegetable-based rennet instead of animal rennet. Many brands now offer these vegetarian-friendly options.
Q: Can I add more protein to this meatless ravioli recipe
A: Absolutely! To easily boost the protein, toss in a cup of rinsed cannellini beans or chickpeas with the finished pasta and sauce. Another great option is to add a tablespoon or two of toasted pine nuts, walnuts, or hemp seeds to the blender when making the spinach pesto.
Q: What other vegetables can I use besides summer squash
A: This recipe is very versatile. You can easily swap the summer squash for other quick-cooking vegetables like chopped zucchini, asparagus tips, fresh or frozen peas, or even broccoli florets. Simply add them to the boiling pasta water during the final 2-3 minutes of cooking time.
Q: How should I store and reheat leftovers
A: Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently in a saucepan over low heat, adding a splash of water or vegetable broth to loosen the sauce and prevent it from drying out. You can also microwave it in short intervals, stirring in between.
