Pillowy Parmesan Raviolini
with Pesto and Veggie Medley
- Eggs
- Milk
- Wheat
Nope, that’s not a typo! Raviolini are mini raviolis that cook to al dente perfection in five minutes or less. And thanks to ready-to-go pesto, all you need to do to finish them off is toss them in a pan with some summer veggies. Altogether, everything comes together in under half an hour, which means more time for kicking back and savoring this easy breezy dish.
Ingredients
9 ounce
Raviolini
(Contains: Eggs, Milk, Wheat)
6 ounce
Green Beans
4 ounce
Grape Tomatoes
8 ounce
Broccoli Florets
½ ounce
Basil
1 unit
Yellow Squash
2 ounce
Pesto
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Bring a large pot of salted water to a boil. Cut green beans into 1-inch-long pieces. Halve squash lengthwise, then cut into ¼-inch-thick half-moons. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems. Roughly chop leaves.
Once water is boiling, add raviolini to pot. Cook until al dente, 4-5 minutes. Remove with a slotted spoon, keeping pot of boiling water on stove.
After removing raviolini from pot, place broccoli in boiling water. Cook until bright green and tender, 4-5 minutes, then drain.
While broccoli cooks, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add squash. Cook, tossing, until softened, 4-5 minutes. Add green beans and tomatoes and cook until green beans are tender but still have a little bite and tomatoes have softened, 3-4 minutes. Season with salt and pepper.
Add broccoli, raviolini, pesto, half the basil, and Parmesan to pan. Gently toss to combine. Season with salt and pepper.
Divide raviolini mixture between bowls. Scatter remaining basil over the top.
