Recipe from BHG.
Yields 6 servings.
218 calories per serving.
9 oz refrigerated cheese toriellini
12 oz yellow squash, halved & cut into 1 in pieces
12 oz baby spinach
1/2 c basil
1/4 c bottled oil salad dressing
Part-skim mozzarella cheese
Cook pasta according to package directions.
Add squash the last 2 minutes of cooking & drain.
Meanwhile, for pesto, in blender combine spinach, basil, salad dressing, & 2 tbsp of water.
Process until smooth.
Toss ravoli with pesto & sprinkle with cheese.