Cheese Ravioli with Tomato Sauce
plus Fresh Tomato & Toasted Breadcrumbs | Serves 2
Ravioli, ravioli this pasta is yummy-oli! These delicious little pasta pillows are stuffed with creamy ricotta and fresh tomato, then boiled to tender perfection. You’ll toss them with herby marinara sauce and more fresh tomato for pops of freshness. You and the kiddos will thank us.
Nutrition values are representative of a 1/2 bundle serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Fresh Ricotta & Tomato Ravioli
(Contains Eggs, Milk, Wheat)
7.5 ounce
Marinara Cup
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
1 unit
Roma Tomato
Not included in your delivery
1 teaspoon
Cooking Oil
Nutrition Values
Instructions
Bring a medium pot of salted water to a boil. Wash and dry produce. Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain. (Reserve pot.) While ravioli cooks, dice tomato into ½-inch pieces. Heat a drizzle of oil in a small pan over medium-high heat. Add breadcrumbs, half the garlic powder, salt, and pepper. Cook, stirring occasionally, until golden brown, 3-5 minutes. Return pot used for pasta to stovetop over low heat. Add drained ravioli, tomato, marinara, remaining garlic powder, and a splash of reserved pasta cooking water. Cook, stirring, until sauce is warmed through, 30-60 seconds. (Add more reserved pasta cooking water as needed until sauce reaches desired consistency.) Taste and season with salt and pepper. Divide ravioli between plates and top with toasted breadcrumbs.
