Holy Moly Spinach Artichoke Ravioli

Name: Holy Moly Spinach Artichoke Ravioli Baked in Pesto Cream Sauce
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Heirloom Grape Tomatoes; 4 ounce Fresh Mozzarella; ½ cup Panko Breadcrumbs; 5 ounce Spinach; 18 ounce Spinach and Artichoke Ravioli; 4 ounce Pesto; 6 tablespoon Sour Cream; 2 teaspoon Vegetable Oil; unit Salt; unit Pepper

Baked in Pesto Cream Sauce

Recipe Development TeamPublished on February 16, 2017

3.9

(1.4K customers rated)

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This recipe deserves all of the superlatives it can get simply for the fact that it features the flavors of everyone’s favorite party dip stuffed into a pasta shell. Spinach and artichoke really make their presence known here, delivering all the creaminess you’d expect. The kicker, though, is that there’s also an abundance of fresh veggies, with baby spinach leaves and heirloom tomatoes tucked in throughout and coated in a creamy pesto sauce that makes them absolutely irresistible.

Tags:

Child friendly

•Veggie

•Family Friendly

Allergens:

Milk

•Wheat

•Eggs

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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

10 ounce

Heirloom Grape Tomatoes

4 ounce

Fresh Mozzarella

(Contains: Milk)

½ cup

Panko Breadcrumbs

(Contains: Wheat)

5 ounce

Spinach

18 ounce

Spinach and Artichoke Ravioli

(Contains: Milk, Wheat, Eggs)

4 ounce

Pesto

(Contains: Milk)

6 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2427 kJ

Calories580 kcal

Fat35 g

Saturated Fat13 g

Carbohydrate48 g

Sugar5 g

Dietary Fiber3 g

Protein23 g

Cholesterol80 mg

Sodium800 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

•Large Pot

•Small Bowl

•Large Pan

Instructions

Wash and dry all produce. Preheat broiler to high (or oven to 500 degrees). Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Cut mozzarella into small cubes.

In a small bowl, mix together mozzarella and panko.

Heat a large drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add tomatoes and cook, tossing, until they start to burst, 3-4 minutes. Remove pan from heat and add spinach. Set aside.

Once water is boiling, add ravioli to pot. Cook until al dente, 4-5 minutes. Carefully scoop out and reserve ¼ cup ravioli cooking water, then drain.

Transfer ravioli to pan with tomatoes and spinach. Return pan to medium heat. Add pesto, reserved ravioli cooking water, and sour cream. Stir gently until spinach wilts and a creamy sauce forms, about 2 minutes. Season with salt and pepper. TIP: If your pan isn't ovenproof, transfer mixture to a medium baking dish at this point

Sprinkle ravioli with panko crust mixture. Broil (or bake) until panko is golden brown and cheese melts, 3-5 minutes. Divide between plates and serve.