Directions:
- Cook ravioli according to package directions, adding squash the last 2 minutes of cooking time. Drain.
- Meanwhile, for pesto, in a blender combine spinach, basil, salad dressing, and the water. Cover and process until smooth, stopping to scrape down sides as needed.
- Toss ravioli mixture with pesto. Sprinkle with Parmesan cheese
- Website: /recipe/pasta/ravioli-with-spinach-pesto/
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.8 Kcal (363 kJ) | ||
| Calories from fat | 10.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 2% | |
|---|---|---|---|
| Cholesterol | 1.91mg | 1% | |
| Sodium | 218.75mg | 9% | |
| Potassium | 693.69mg | 15% | |
| Total Carbs | 13.73g | 5% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 36.8mg | 61% | |
| Iron | 2.4mg | 13% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 44.15 Kcal (185 kJ) | ||
| Calories from fat | 5.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 2% | |
|---|---|---|---|
| Cholesterol | 0.97mg | 1% | |
| Sodium | 111.27mg | 9% | |
| Potassium | 352.87mg | 15% | |
| Total Carbs | 6.99g | 5% | |
| Sugars | 1.3g | 10% | |
| Dietary Fiber | 1.05g | 8% | |
| Protein | 3.07g | 12% | |
| Vitamin C | 18.7mg | 61% | |
| Iron | 1.2mg | 13% | |
| Calcium | 36.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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