HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPillowy Parmesan Raviolini
Pillowy Parmesan Raviolini

Pillowy Parmesan Raviolini

with Pesto and Veggie Medley

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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.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce


(ContainsEggs, Milk, Wheat)

6 ounce

Green Beans

4 ounce

Grape Tomatoes

8 ounce

Broccoli Florets

½ ounce


1 unit

Yellow Squash

2 ounce



¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Energy (kJ)2594 kJ
Fat29 g
Saturated Fat4.5 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber9 g
Protein31 g
Cholesterol55 mg
Sodium1080 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.