Go Back
–+ servings
20-Minute Cheesy Ravioli with Summer Squash – vegetarian recipe
Stav Kogan

20-Minute Cheesy Ravioli with Summer Squash

Craving a restaurant-worthy pasta dish that's ready in a flash? This 20-minute Cheesy Ravioli with Summer Squash uses a brilliant shortcut: a creamy, vibrant sauce made from fresh spinach, basil, and a zesty Caesar vinaigrette.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 218 serving
Calories: 218
Ingredients Method Nutrition

Ingredients
  

  • 9 ounces (255 g / 9 oz) refrigerated four-cheese ravioli or tortellini
  • 12 ounces (340 g / 12 oz) baby pattypan squash, halved, or yellow summer squash, halved lengthwise and cut into 1⁄2-inch pieces
  • 3 1⁄2 cups / 105 g (3.7 oz) fresh baby spinach
  • 1⁄2 cup (480 ml) torn fresh basil
  • 1⁄4 cup / 60 ml bottled Caesar vinaigrette salad dressing with Parmesan cheese
  • 2 tablespoons (30 ml / 1 fl oz) water
  • Shredded Parmesan cheese, for serving (optional)
  • 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.

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the ravioli according to package directions, adding the prepared squash to the pot during the final 2 minutes of cooking time.
  3. Drain everything well and return the ravioli and squash to the warm pot.
  4. While the pasta cooks, create the quick pesto.
  5. In a blender, combine the fresh baby spinach, torn basil, Caesar vinaigrette, and water.
  6. Cover and blend until the sauce is completely smooth, pausing to scrape down the sides of the blender with a spatula if needed.
  7. Pour the vibrant spinach pesto over the warm ravioli and squash in the pot.
  8. Toss gently until everything is evenly coated in the creamy sauce.
  9. Serve immediately, sprinkled with extra shredded Parmesan cheese, if desired.

Nutrition

Calories: 218kcalCarbohydrates: 31gProtein: 11gFat: 6g

Tried this recipe?

Let us know how it was!