In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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
- 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
Wash produce before use
1
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.
2
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.
3
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.