Cheesy Tomato Ravioli

Name: Cheesy Tomato Ravioli Includes recyclable aluminum tray
Total time: 35 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 unit Oven-Ready Trays; 4 ounce Cream Sauce Base; 2 unit Tomato; 9 ounce Fresh Tomato Ricotta Ravioli; 4 tablespoon Pesto; ½ cup Mozzarella Cheese; 1 unit Ciabatta Bread; Salt; Pepper; Butter; Cooking Spray

Includes recyclable aluminum tray

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This crowd-pleasing Italian oven bake requires little prep and next to no cleanup! Let your oven do the work and savor tender fresh tomato and ricotta-filled ravioli, bright basil pesto, and a velvety cream sauce under a blanket of cheesy golden-brown mozzarella. Serve with buttery ciabatta toasts for that crispy crunch you’re craving.

Tags:

Veggie

•Easy Prep

•New

Allergens:

Milk

•Eggs

•Wheat

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Oven-Ready Trays

4 ounce

Cream Sauce Base

(Contains: Milk)

2 unit

Tomato

9 ounce

Fresh Tomato Ricotta Ravioli

(Contains: Eggs, Milk, Wheat)

4 tablespoon

Pesto

(Contains: Milk)

½ cup

Mozzarella Cheese

(Contains: Milk)

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

Butter

(Contains: Milk)

Cooking Spray

Nutrition Values

/ per serving

Calories810 kcal

Fat47 g

Saturated Fat20 g

Carbohydrate69 g

Sugar6 g

Dietary Fiber3 g

Protein26 g

Cholesterol135 mg

Sodium1670 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

Instructions

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Dice tomato into ½-inch pieces. Gently separate ravioli. • Coat oven-ready tray with nonstick cooking spray.

• In prepared oven-ready tray, combine cream sauce base, pesto, ¼ cup water (¼ cup water per tray for 4 servings), and pepper. Add tomato and ravioli; stir until coated. Sprinkle evenly with mozzarella. (For 4, evenly divide ingredients between two trays.)

• Lightly coat a large piece of aluminum foil (two large pieces of foil for 4 servings) with nonstick cooking spray. Cover tray tightly with foil, coated side down. Bake on middle rack (be sure your oven has preheated!) until ravioli are tender, 20-25 minutes. (For 4, bake two trays side by side on middle rack.) • When ravioli bake is almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 TBSP butter (2 TBSP for 4); halve ciabatta on a diagonal.

• Remove and discard foil from ravioli bake (careful—watch out for steam!). Return to middle rack and continue to bake, uncovered, until cheese is browned, 5 minutes. Taste and season with salt and pepper if desired. • Divide ravioli bake between shallow bowls and serve with toasts on the side.