In order to bring you the best organic produce, some ingredients may differ from those depicted.

Caprese three-cheese ravioli with pesto and grape tomatoes

Soy-Free, Vegetarian, Protein Plus

2 Servings, 870 Calories/Serving

20 Minutes

We’ve reimagined the classic caprese appetizer as a satisfying pasta dish, featuring three-cheese ravioli, zucchini, and grape tomatoes tossed in our signature basil pesto.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

13 ounces three-cheese ravioli
1 organic zucchini or yellow squash
¼ pound organic grape or cherry tomatoes
Calabrian garlic confit
Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
½ tablespoon balsamic glaze
3 tablespoons grated Parmesan
1½ tablespoons pine nuts

Nutrition per serving

Calories 870, Total Fat 56g (72% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 820mg (36% DV), Total Carb. 70g (25% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 2g Added Sugars, 4% DV), Protein 31g
Contains: Milk, Eggs, Tree Nuts (pine nut, walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the ravioli

Bring a medium sauce pot of generously salted water to a boil. Add the ravioli, reduce to a simmer, and cook until just tender, 4 to 5 minutes. Reserve ¼ cup [½ cup] pasta cooking water before straining.

While the ravioli is cooking, prepare the vegetables.

Prep and cook the vegetables

Cut the zucchini into bite-size pieces.

In a large frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the zucchini, lightly season with salt, cover, and cook, stirring occasionally, until softened, about 3 minutes. Add the tomatoes, cover, and cook until tender and blistered, 3 to 4 minutes. Stir in the confit and cook for 30 seconds. Remove from the heat.

Finish the sauce

To the pan with the vegetables, stir in the basil pesto, 1 tablespoon [2 TBL] butter (from your pantry) if using, and 2 tablespoons [¼ cup] reserved pasta cooking water. Add the ravioli and more pasta cooking water if desired and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the ravioli and sauce to individual bowls. Drizzle with the balsamic glaze, garnish with the Parmesan and pine nuts, and serve.

Ingredient IQ

Balsamic glaze (also known as balsamic reduction) is a delicious condiment that adds deep, rich color and intense flavor when drizzled over meats, salads, vegetables, fruit, and more. It’s made by cooking balsamic vinegar over a low heat until it’s thick, glossy, and reduced by about half.

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