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Parmesan Raviolini

Parmesan Raviolini

with Pesto and Summer Vegetables

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Nope, that’s not a typo! Raviolini are mini raviolis that cook to al dente perfection in less than five minutes. Thanks to prepared pesto, this light, colorful, and healthy pasta dinner comes together in under 30 minutes.

Tags:Veggie
Allergens:EggsMilkWheat

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Raviolini

(ContainsEggs, Milk, Wheat)

6 ounce

Green Beans

4 ounce

Grape Tomatoes

8 ounce

Broccoli Florets

1 unit

Yellow Squash

4 ounce

Pesto

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2765.6240000000003 kJ
Calories661 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate59 g
Sugar9 g
Dietary Fiber8 g
Protein31 g
Cholesterol54 mg
Sodium1079 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
Utensilsarrow down iconarrow down icon
Large Pot
Slotted Spoon
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Cut the green beans into 1½-inch pieces. Halve the squash lengthwise before slicing into ¼-inch half-moons. Halve the tomatoes.

2

Cook the raviolini: Add the raviolini to the boiling water. Cook 4-5 minutes, until al dente. Remove with a slotted spoon, keeping the water on the stove for later.

3

Add the broccoli: Once the raviolini is done, add the broccoli to the boiling water. Cook 4-5 minutes, until tender.

4

While the broccoli is cooking, heat a drizzle of olive oil in a large pan over medium-high heat. Add the squash. Cook, tossing, for 4-5 minutes, until softened. But don’t forget about the broccoli! Now’s the time to drain it. Then, add the green beans and tomatoes to the squash. Cook another 3-4 minutes, until crisp-tender. Season with salt and pepper. Add the drained broccoli to the pan.

5

Add the raviolini, pesto, and Parmesan cheese to the pan. Toss until thoroughly combined and season with salt and pepper.

6

Serve: Divide the Parmesan raviolini and summer vegetables between bowls and enjoy!