Squash Ravioli with Pesto Cream Recipe

Name: Squash Ravioli with Pesto Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18-ounce) package frozen butternut squash ravioli*, 2 tablespoons Land O Lakes Butter, 2 tablespoons prepared refrigerated pesto, 1 tablespoon all-purpose flour, and more.

Yes, Squash Ravioli with Pesto Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Ravioli with Pesto Cream

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