Caprese three-cheese ravioli with pesto and cherry tomatoes

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

Caprese three-cheese ravioli with pesto and cherry tomatoes

Caprese three-cheese ravioli with pesto and cherry tomatoes

Soy-Free, Vegetarian, Protein Plus

2 Servings, 880 Calories/Serving

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.

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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.
  • Your choice of protein (optional)
  • 13 ounces three-cheese ravioli
  • 1 organic zucchini or yellow squash
  • 3 ounces 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
  • ¼ cup Italian cheese blend
  • 1½ tablespoons pine nuts

Nutrition per serving

Calories 880, Total Fat 57g (73% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 920mg (40% DV), Total Carb. 72g (26% DV), Fiber 8g (29% 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.


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

Wash produce before use


Cook your optional protein

  • Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your optional protein and cook, stirring occasionally, until lightly browned and just cooked through, 2 to 4 minutes for shrimp and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan. Meanwhile, cook the ravioli.


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, your optional protein, and more pasta cooking water if desired and toss to coat. Season to taste with salt and pepper.


Transfer the ravioli, your optional protein, and sauce to individual bowls. Drizzle with the balsamic glaze, garnish with the Italian cheese blend 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.