By Classico Kitchen
Cheese Ravioli with Summer Veggies Skillet
3 steps
Prep:30min
Updated at: Thu, 17 Aug 2023 12:03:44 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
10
Low
Nutrition per serving
Calories319.5 kcal (16%)
Total Fat20.2 g (29%)
Carbs22.2 g (9%)
Sugars4.7 g (5%)
Protein13.1 g (26%)
Sodium735.3 mg (37%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1.5 qtwater
1 pkgcheese ravioli
refrigerated, uncooked
½ cupolive oil vinaigrettes-parmesan pesto
divided
1red pepper
1yellow pepper
1red onion
small, slivered
1 cuplacinato kale
tightly packed, chopped
1 cupfresh corn kernels
½ cupbasil pesto sauce and spread
traditional
1 ½ cupsshredded italian five cheese with a touch of philadelphia
Instructions
Step 1
Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
CooktopHeatStep 2
Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
CooktopHeatStep 3
Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.
CooktopHeatView on myfoodandfamily.com
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Notes
6 liked
1 disliked
Delicious
Easy
Go-to
Makes leftovers
Moist
