Ravioli with Spinach Pesto

1-9 oz. pkg. four-cheese ravioli or tortellini

12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and slice ½ inch thick

3½ cups fresh baby spinach

½ c. torn fresh basil

¼ c. bottled Caesar Parmesan vinaigrette salad dressing

shredded parmesan cheese (optional)

Directions:

Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.

Drain.

Meanwhile, for pesto in blender container combine spinach, basil, salad dressing, and 2 tablespoons water.

Cover and process until smooth, stopping to scrape down blender as needed.

Toss ravioli mixture with pesto.

Sprinkle with cheese.

Yield: 4 servings